Best 6 Nacho Cheesy Potato Cassarole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our irresistible Nacho Cheesy Potato Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This extraordinary dish features layers of crispy tortilla chips, tender potatoes, a creamy and flavorful cheese sauce, seasoned ground beef, and a medley of colorful toppings.

Uncover the secrets behind this delectable casserole with our comprehensive recipe, meticulously crafted to guide you through each step of the cooking process. Discover the art of creating the perfect cheese sauce, achieving a velvety smooth consistency that blankets the casserole in a blanket of cheesy goodness. Learn the technique for perfectly crispy tortilla chips, ensuring that each bite delivers a satisfying crunch.

Explore variations of the classic Nacho Cheesy Potato Casserole, each offering a unique twist on this beloved dish. Embark on a culinary adventure with our Vegetarian Delight, a meatless rendition that showcases the vibrant flavors of roasted vegetables. Delve into the depths of Mexican authenticity with our Enchilada-Inspired Casserole, where a zesty enchilada sauce adds a spicy kick.

For those seeking a taste of Tex-Mex fusion, our Taco-Spiced Casserole awaits. This tantalizing dish combines the bold flavors of taco seasoning with a creamy cheese sauce, creating a harmonious blend of Mexican and American cuisine. And for those with a sweet tooth, our Dessert Nachos recipe offers a playful twist, featuring a symphony of sweet and savory flavors that will delight your senses.

So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more. Let the Nacho Cheesy Potato Casserole, with its symphony of flavors and textures, become your next kitchen masterpiece.

Here are our top 6 tried and tested recipes!

NACHO CHEESE CASSEROLE



Nacho Cheese Casserole image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 16 total servings (8 servings per pan)

Number Of Ingredients 21

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
One 28-ounce can enchilada sauce
One 10-ounce can enchilada sauce
3 cups chicken broth
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 pounds ground beef
2 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Nonstick cooking spray, for the baking dishes
One 15-ounce bag nacho cheese-flavored chips, such as Doritos
2 cups shredded pepper jack cheese
2 cups shredded Cheddar cheese
1 1/2 cups shredded romaine
3 Roma tomatoes, diced
1/2 cup sour cream
1/4 cup sliced black olives
3 green onions, sliced

Steps:

  • For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
  • For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
  • For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
  • Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
  • Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
  • Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
  • For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
  • Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
  • To bake from frozen, preheat the oven to 350 degrees F.
  • Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

NACHO HASH BROWN CASSEROLE



Nacho Hash Brown Casserole image

This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h30m

Yield 8 servings.

Number Of Ingredients 6

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 large onion, finely chopped
1/3 cup butter, melted
1 cup reduced-fat sour cream

Steps:

  • In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.

Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 640mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

NACHO CHEESY POTATO CASSAROLE



Nacho Cheesy Potato Cassarole image

This recipe is what I call comfort food. Its hearty, and cheesy and my family and I even love it for breakfast. hope you will enjoy it too.

Provided by Valeree Dunbar

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 8

1 can(s) campbells nacho cheese soup
1 c sour cream
1/2 tsp salt
1/4 tsp black pepper
1/3 c chopped onion
30 oz pkg frozen hash browns thawed
2 c crushed corn flakes or wheaties
1/4 c melted butter

Steps:

  • 1. Preheat oven to 375. Spray 13x9 inch baking dish.
  • 2. In large bowl whisk together soup, sour cream, salt, pepper. Add chopped onions and mix well. stir mixture into hash browns until well mixed. Spoon evenly into cassarole dish.
  • 3. In medium bowl, mix together crushed cereal and butter. Sprinkle evenly over cassarole. Bake in oven for 45 minutes or until hot and bubbly. Let stand 5 minutes before serving. SUBSTITUE: Cream of Chicken Soup Increase sour cream to 2 cups Add 2 cups shredded cheddar cheese ADDITIONS: add chopped cooked chicken or ham for a complete meal. yumm!

CHEESY POTATO CASSEROLE FROM ORE-IDA®



Cheesy Potato Casserole from Ore-Ida® image

Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.

Provided by Ore-Ida

Categories     Trusted Brands: Recipes and Tips     Ore-Ida®

Time 1h

Yield 8

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
⅓ cup sliced green onions
1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
  • In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
  • In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
  • Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 31.5 g, Cholesterol 73.2 mg, Fat 29.4 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 17.7 g, Sodium 857.4 mg, Sugar 1.3 g

BEEF AND POTATO NACHO CASSEROLE



Beef and Potato Nacho Casserole image

I created this recipe for my family a few years ago because we all love Mexican-style food. It was an instant success with them - and so easy to prepare for me!

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

2 pounds lean ground beef (90% lean)
3/4 cup chopped onion, divided
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Paprika

Steps:

  • In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute. , Spread into a greased 13x9-in. baking dish. Top with the green chilies, beans and potatoes. In a large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onion; pour over potatoes. Sprinkle with paprika. , Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 365 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 1042mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.

CROCK POT NACHO CHEESE POTATO CASSEROLE



Crock Pot Nacho Cheese Potato Casserole image

My family just loves these potatoes. They are quick to prepare since you buy prepared sliced potatoes.

Provided by Audrey M

Categories     Potato

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces lean ground beef
1/2 cup chopped onion
11 ounces condensed nacho cheese soup
4 ounces diced green chili peppers
1/2 cup milk
1 (20 ounce) package refrigerated sliced potatoes
sour cream (optional)
salsa (optional)
sliced green onion (optional)
nonstick cooking spray

Steps:

  • Cook ground beef on top of stove or microwave; drain off fat.
  • In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
  • Lightly spray slow cooker with nonstick cooking spray.
  • Layer half of potatoes, cooked ground beef and soup mixture.
  • Repeat process.
  • Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
  • Gently stir before serving.
  • Top with sour cream, salsa and/or sliced green onions.
  • If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.

Tips:

  • For a creamier casserole, use full-fat sour cream and cream cheese.
  • To add a bit of spice, use a can of diced green chiles.
  • For a cheesy crust, sprinkle a cup of shredded cheddar cheese on top of the casserole before baking.
  • If you don't have nacho cheese soup, you can use a can of regular cream of celery soup or cream of mushroom soup instead.
  • For a vegetarian version, omit the ground beef and add an extra cup of cooked beans.

Conclusion:

Nacho cheesy potato casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes and nacho cheese soup, and it can be tailored to your own taste preferences. Whether you like it spicy or mild, cheesy or creamy, this casserole is sure to be a hit.

Related Topics