Easy Cheesy Nacho Casserole

5 from 2 votes

Easy Cheesy Nacho Casserole

If you like nachos, you’ll absolutely love this Easy Cheesy Nacho Casserole. I made it with a delicious spicy meat mixture with rice, two cheeses and sour cream. Then, I finished it off with additional cheese, tortilla chips, and an incredible nacho cheese sauce! It’s not only easy to make, but also can be made ahead of time and produces awesome leftovers.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 559kcal

Ingredients

1 pound (16 ounces) ground turkey, 93% lean
1 Tablespoon olive oil
1 large onion chopped (about 1-½ cups)
3 cloves garlic minced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons all-purpose flour
1 Tablespoon tomato paste
16 ounces tomato sauce (2 8-ounce cans)
10 ounce can diced tomatoes with green chilies
3 cups cooked white rice
3 cups (12 ounces) shredded extra sharp Cheddar cheese, divided
½ cup (2 ounces) shredded Monterey Jack cheese
¼ cup light sour cream
1 cup crushed tortilla chips
1 Tablespoon corn starch
4.5 ounce can chopped green chilies, drained
12 ounce can evaporated milk
2 Tablespoons thinly sliced green onion tops

Instructions

Brown ground turkey in 12-inch nonstick skillet over medium heat, breaking up pieces. Transfer to colander; rinse will with hot water and drain. When cool, break into small pieces by rubbing between hands. Set aside.
Heat olive oil over medium heat. Add onion; sauté until tender, about 5 minutes. Add chili powder, cumin, salt, and pepper; cook for 1 minute. Add minced garlic; cook for 30 seconds, or until fragrant. Add browned turkey; stir to combine. Add flour; stir to combine.
Whisk together tomato paste and tomato sauce. Add to turkey mixture, along with diced tomatoes and green chilies. Stir to combine. Bring mixture to a boil; reduce heat to medium low. Cover pan and simmer for 45 minutes, or until meat and onions are tender.
Remove from heat. Add rice, ½ cup Cheddar cheese, Monterey Jack cheese, and sour cream; stir to combine. If mixture seems too thick add ⅓ to ½ cup water.
Preheat oven to 375° F.
Transfer meat mixture to 9 x 13-inch casserole dish. Sprinkle on ½ cup Cheddar cheese and crushed tortilla chips.
Bake in preheated oven for 30 minutes, or until bubbly and top is golden brown.
Meanwhile, make the nacho cheese sauce. Combine remaining 2 cups of Cheddar cheese and corn starch in a small saucepan. Add drained chopped green chilies and evaporated milk. Whisk over medium heat until cheese melts, and mixture thickens. Keep warm.
Remove casserole from oven, garnish with sliced green onions. Pour nacho cheese sauce over casserole and serve.
Yield: 6 to 8 servings.

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