Tuesday, June 23, 2015

Crock Pot Nacho Cheese Casserole

I put this together just after lunch one day and it was perfect for supper.  I used my 9 x 13 crockpot. We served it with chips and guacamole.
Crock Pot Nacho Cheese Casserole 

1 pound ground beef
1- 28 ounce can diced tomatoes
1- 16 ounce can chili beans ( I use Bush's chili beans because they are gluten free)
1- 15 ounce can black beans, rinsed and drained
1- 11 ounce can corn, drained
1- 8 ounce can tomato sauce
1 package taco seasoning or homemade taco seasoning
4 cups crushed nacho cheese tortilla chips or crushed tortilla chips
2 cups shredded cheddar cheese

In a skillet cook beef until browned and cooked through. Drain off any fat.

Stir tomatoes, beans, corn, tomato sauce, and taco seasoning into meat.

Layer half of the tortilla chips into crock pot. Beth used a 9 x 13 crockpot

Spread half of the meat mixture on top of chips.

Layer half of the cheese on top of meat mixture.

Repeat layers with remaining chips, meat, and cheese.

Cook on high for 3-4 hours or low for 5-6 hours or until heated through.


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