Pioneer Woman Nacho Cheese Casserole Recipe

This Pioneer Woman Nacho Cheese Casserole is a cheesy and hearty recipe, which is made with seasoned ground beef and layers of crunchy nacho cheese chips. It’s the perfect weeknight dinner, a crowd-pleasing dish that makes one casserole for tonight and one to freeze for later.

Pioneer Woman Nacho Cheese Casserole Ingredients

All your favorite nacho flavors in one easy, crowd-pleasing bake.

For the Sauce:

• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 (28-ounce) can enchilada sauce
• 1 (10-ounce) can enchilada sauce
• 3 cups chicken broth
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper

For the Meat Filling:

• 3 pounds ground beef
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt

For Assembling the Casseroles:

• 1 (15-ounce) bag nacho cheese-flavored chips (like Doritos)
• 2 cups shredded pepper jack cheese
• 2 cups shredded Cheddar cheese

For the Toppings (for one casserole):

• 1 1/2 cups shredded romaine lettuce
• 3 Roma tomatoes, diced
• 1/2 cup sour cream
• 1/4 cup sliced black olives
• 3 green onions, sliced

How To Make Pioneer Woman Nacho Cheese Casserole

A step-by-step guide to this amazing make-one, freeze-one meal.

1. Make the Enchilada Sauce: In a saucepan over medium heat, whisk the vegetable oil and flour together and let it bubble for 1 minute. Pour in both cans of enchilada sauce, the chicken broth, cumin, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
2. Cook the Beef Filling: In a large skillet over medium-high heat, brown the ground beef with the garlic and onions, breaking the meat into crumbles. Drain off the excess fat. Stir in the cumin and salt.
3. Combine and Layer: Stir the cooked meat mixture into the simmering sauce. Lightly grease two 9×13-inch baking dishes. In a separate bowl, mix the pepper jack and cheddar cheeses together.
4. Assemble the Casseroles: Layer the ingredients, dividing each component between the two pans: start with a layer of crushed chips, then a layer of the beef mixture, and a layer of the cheese blend. Repeat the layers once more, ending with a final layer of chips and a generous topping of the remaining cheese.
5. Bake (or Freeze):
   • To Bake Now: Cover one dish with foil and bake at 350°F for 25 minutes. Uncover and bake for another 15-20 minutes, until bubbly.
   • To Freeze: Let the second assembled casserole cool completely. Wrap it tightly in plastic wrap and then foil, and freeze for a future meal.
6. Serve: Let the baked casserole rest for 10 minutes. Top generously with fresh shredded lettuce, diced tomatoes, sour cream, black olives, and green onions before serving.

Recipe Tips

For the most delicious, perfectly layered nacho casserole.

• How to keep the chips from getting too soggy? The layering is key. While the inner layers of chips are meant to soften and become part of the casserole (like noodles in a lasagna), the top layer under the cheese will stay nice and crisp. Don’t crush the chips into dust; leave some larger pieces for better texture.
• Can I make this ahead of time? Absolutely! This recipe is specifically designed for making ahead. Assemble the freezer casserole as directed and it’s ready to go for a busy night. You can also assemble the “eat now” casserole and refrigerate it for up to 24 hours before baking.
• Can I use a different kind of meat or cheese? Of course. Ground turkey or chicken would be a great substitute for the beef. For the cheese, any good melting cheese like a Mexican blend, Colby, or just all cheddar will work perfectly.
• How spicy is this casserole? As written, it’s quite mild. The pepper jack cheese adds a little kick. For more heat, you can use a hot enchilada sauce, add a can of diced jalapeños to the meat mixture, or serve with your favorite hot sauce.

What To Serve With Nacho Cheese Casserole

This all-in-one dish is a complete meal, but toppings are a must!

This hearty casserole has all the food groups covered. It’s fantastic served with all your favorite taco night fixings:

• A big dollop of sour cream or plain Greek yogurt
• A scoop of fresh guacamole or sliced avocado
• Your favorite salsa or pico de gallo
• A simple side of Mexican rice

How To Store Nacho Cheese Casserole

Keeping your delicious leftovers and freezer meal fresh.

• Refrigerate: Store any leftovers from the baked casserole, covered, in the refrigerator for up to 4 days.
• Baking from Frozen: To bake the frozen casserole, preheat the oven to 350°F. Bake, covered with foil, for 35-40 minutes. Uncover and bake for another 15-20 minutes, until hot and bubbly.

Pioneer Woman Nacho Cheese Casserole Nutrition Facts

An estimated guide per serving.

• Calories: 680 kcal
• Carbohydrates: 45 g
• Protein: 35 g
• Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Eggs Benedict Casserole Recipe
• Pioneer Woman Croissant French Toast Casserole Recipe
• Pioneer Woman Turkey Dressing Casserole Recipe