Crunchy Nacho Bake

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This Crunchy Nacho Bake is the perfect weeknight dinner! If your family loves tacos and Mexican food, they will LOVE this casserole recipe!

My 5 year old, Wesley, came home from school the other day telling us something funny his student teacher was telling him. He's had two loose teeth in the bottom front of his mouth for a few weeks now. Since they are the first loose teeth he's had, of course I've been checking in with him every couple of days to see how they're coming along.
In typical 5 year old kid fashion, he's been playing with it to the point where it pinches his gum and even bleeds a little bit. Of course I've been telling him to just leave it alone! I think he was just really excited to finally loose a tooth or two just like his big brother.
So apparently this has been the topic of conversation among his classmates and teachers in his Kindergarten classroom lately. Obviously there are other students his age beginning to loose teeth for the first time. His student teacher told him that maybe if he brushes his teeth really hard it will pop out! It must have been quite funny in the classroom because he was in stitches barely able to tell us what she said without laughing hysterical. :)
Guess what?
Yep, the next morning I suppose he was brushing extra well and out it popped! Looks like we're having a visit from the tooth fairy tonight. Of course I'm excited for him, but really, this growing up business is for the birds! I remember when baby Wesley was just sprouting those tiny teeth. Slow down, please sir!

This Crunchy Nacho Bake will be a total crowd pleaser for your family - full mouth of teeth or not!! Even baby Reuben enjoyed the corn and the beans in this casserole. Double this and make two pans, one for dinner and one for the freezer perfect when those busy sports nights start up in a few months!

yield: 10 servingsAuthor: Kelly Millerprint recipe

A casserole recipe with ground beef, tomatoes, corn, beans, cheese, and crumbled tortilla chips.

prep time: 30 MINScook time: 25 MINStotal time: 55 mins

INGREDIENTS:

1 lb ground beef
1 cup frozen diced peppers and onions
1 packet taco seasoning
15 oz can diced tomatoes, undrained
15 oz can black beans, drained and rinsed
15 oz can corn, drained
16 oz can tomato sauce
3 cups shredded cheddar cheese
2 cups tortilla chips, crushed into smaller pieces

INSTRUCTIONS:

Cook ground beef and frozen peppers and onions in a large, deep skillet until beef is browned. Drain and return to pan.
Add remaining ingredients besides cheese and tortilla chips. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees.
Spread half of beef mixture into the bottom of a 9 x 13 baking dish. Sprinkle half of chips and cheese. Repeat with remaining beef and chips.
Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle remaining cheese on top, and return to oven to bake an additional 5 - 7 minutes or until cheese is melted.
Serve immediately. Refrigerate or freeze leftovers.

http://mykitchenrecipe.com/2017/01/crunchy-nacho-bake.html

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We honestly loved this so much, I'm planning on at least making a double batch for the freezer. Paul doesn't like leftovers, so I actually stuck individual portions of this casserole in small plastic containers and froze them for quick meals when I'm low on ingredients!

What's your favorite Mexican themed dinner to serve your family? Leave your idea in the comment section, below! Happy cooking!