Start with classic nacho ingredients and blend them with ground beef and easy canned corn and peppers for a quick skillet supper.
1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1 can (15.5 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 can (11 oz) Green Giant® Steam Crisp Mexicorn whole kernel corn, red and green peppers, undrained
2 cups tortilla chips
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Here what you need to do for the nacho casserole
In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef thoroughly cooked; drain. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until sauce is desired consistency
Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover; simmer 2 to 3 minutes or until cheese is melted. Serve immediately.
History On Casserole
A casserole, from the French word for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles.
Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.
Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done
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