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Baked Nacho Lasagna


"From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose."
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55 m servings 354 cals
Original recipe yields 12 servings (1 9x13-inch casserole dish)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  3. Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  4. Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  5. Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.


  • Cook's Notes:
  • Substitute a Mexican cheese blend for the Cheddar cheese if desired.
  • Substitute ground turkey for the beef if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 354 calories; 19.6 g fat; 32.1 g carbohydrates; 15.1 g protein; 41 mg cholesterol; 1041 mg sodium. Full nutrition

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01-05-16 ~ A dinner I knew my husband would love. I made as written, but halved the recipe and it still made a lot. The nachos get soft when baked, as I knew they would. The next time I'm go...