Nacho Casserole
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
6 - 8
Prep Time:
15 mins
Total Time:
45 mins
Jump to recipeTurn your favorite snack into a cheesy skillet meal.
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Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 lb. ground beef
- 4 Tbsp. all-purpose flour, divided
- 2 Tbsp. tomato paste
- 1 3/4 cups chicken stock
- 1 15-oz. can tomato sauce
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. paprika
- kosher salt
- Freshly ground black pepper
- 3 cups cooked white rice
- 2 1/2 cups shredded cheddar, divided
- 1/2 cup Shredded Monterey Jack
- 1/4 cup sour cream
- 1 cup crushed tortilla chips
- 2 Tbsp. butter
- 1 cup milk
- 1/4 cup Thinly sliced green onions
- Hot sauce, for serving
Directions
- Step 1Preheat oven to 375°.
- Step 2In a large oven-proof skillet over medium heat, heat oil. Sauté onion, stirring occasionally, until it begins to soften. Add beef, using a wooden spoon to break up the meat, and sauté until the meat is cooked through. Drain fat and return pan to the stove.
- Step 3Stir in 2 tablespoons flour and cook 1 minute, then add tomato paste and stir to combine. Add chicken stock, tomato sauce, and spices and season with salt and pepper. Bring the mixture to a simmer. Reduce heat to low and let simmer 10 minutes. Stir in cooked rice, 1/2 cup cheddar, Monterey Jack, and sour cream. Stir in more salt, pepper or spices if necessary. Cover with tortilla chips and bake until top is golden brown, 18 to 20 minutes.
- Step 4Meanwhile, make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in remaining 2 tablespoons flour and cook for about 1 minute. Stir in milk and bring to a simmer. When milk begins to thicken, stir in remaining 2 cups cheddar, whisking constantly until sauce is smooth. Season with salt and pepper.
- Step 5When the casserole comes out of the oven, pour cheese sauce over the cooked chips. Garnish with green onions and drizzle with hot sauce.
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