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Green Chili Nacho Casserole

Course Main Dish
Servings 12 servings
Author Carole Jones


  • 1 lb ground beef or turkey
  • 12 oz bag corn tortilla chips
  • 3 Cups shredded cheese
  • 3 - 10 oz cans green enchilada sauce
  • 7 ounce can chopped green chilis
  • 2 - 14 oz cans petite diced tomatoes drained
  • 14 oz can corn drained
  • 2 - 14 oz cans black beans drained and rinsed
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper


  1. Preheat oven to 350 degrees and lightly grease a 9x13 casserole pan.
  2. Brown your ground beef until cooked through fully, adding some salt and pepper to taste. In a large bowl, mix together the cooked ground beef, enchilada sauce, green chilis, drained tomatoes, drained corn, drained black beans, salt and pepper.
  3. Place half the bag of tortilla chips in the bottom of the casserole and smash them down a bit with your hands. Sprinkle on 1 C of cheese, then half of the mixture in the bowl followed by another 1 C of cheese. Put on another layer of crunched chips, saving a few for the very top, and then the rest of the mixture in the bowl. Finish off the top with the last remaining crunched up chips and 1 C of cheese.
  4. Bake for 25-30 minutes, until the dish is bubbling on the sides and the cheese has browned on top. Serve with sour cream and diced avocado on top.