Nacho Supreme Casserole
Miz Helen's Kitchen
Ingredients
2 pounds ground chuck
1 yellow onion, chopped
2 (16 oz cans) Chili Pinto Beans
2 cups frozen whole kernel corn
1 (15oz) can tomato sauce
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
2 teaspoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic salt
1-1/2 cups Sharp Cheddar Cheese,shredded
1-1/2 cups Monterey Jack Cheese, shredded
3 cups Tortilla chips, crushed
Garnish
2 Roma Tomatoes, chopped
6 Green Onions, with tops, chopped
1 cup Black Olives, chopped
1/2 cup fresh Cilantro, chopped
Sour Cream, to taste
Directions
In a large skillet brown the ground chuck, salt and pepper the browned chuck.
Add the onions and cook until clear.
Add the beans, corn, tomato sauce and mix well.
Add the cayenne, chili powder, cumin, oregano and garlic salt, then mix well.
Cook on medium heat for 10 minutes, stirring often.
In a 9X13 oiled baking dish add 1/2 of the hamburger sauce mix.
Mix the Cheddar and the Jack Cheese together.
Add 1-1/2 cups of the cheese on top of the hamburger sauce mix.
Add 1-1/2 cups of the crushed tortilla chips.
Next repeat the layers, hamburger, cheese, tortilla chips.
Bake at 350 degrees for 25 minutes.
Directions For Garnish
Chop tomatoes, onions, olives and cilantro.
Mix in a bowl and let set for 30 minutes to an hour, to allow the flavor to develop.
Cover the top of the casserole with the garnish.
Serve with a dollop of sour cream and salsa.