Nacho Bake

An afternoon meeting ran late and dinner plans changed. At 5:45 pm my kids were hungry, cranky, and begging for dinner. I threw this inexpensive nacho bake together in about 45 minutes from start to finish. Get creative with this easy Nacho Bake and use whatever ingredients you have in your pantry or freezer. Corn, salsa, or black beans would work well in this dish too.

Nacho Bake at The Happy Housewife

Nacho Bake


  • 1 pound ground beef
  • 1 packet taco seasoning (or make your own)
  • 2 cups refried beans
  • 8 soft corn tortillas
  • 1 can kidney beans, drained (or substitute with black beans)
  • 1 1/2 cup shredded cheese
  • Tortilla chips


  1. Brown ground beef. Add seasoning mix, 3/4 cup of water, and kidney beans and cook for 15 minutes.
  2. In a 9 x 13 pan (spray with nonstick) layer: corn tortillas, refried beans, the meat and bean mixture, then cheese. Repeat. Add tortilla chips to the top.
  3. Bake in a 350 degree oven for 15 minutes then serve. We served the nacho bake with sour cream on the side.

Courses Main Dish

Nacho Bake at The Happy Housewife

Find more great recipes at Tasty Tuesday.


  1. This is very similar to how I make nachos for my family, but I have never thought to use anything other than refried beans (homemade). It never occurred to me that I could use whole beans… Thanks for this wonderful tip!

  2. Sounds good! One question: how many corn tortillas are needed? They aren’t in the ingredients list.

  3. Yum! What a great idea!

  4. That looks great. I use the same ingredients plus add lettuce, green peppers and tomatoes for taco salad. We crumble the taco shells on top. My family likes me to make it every 2 weeks. Not a single leftover.

  5. I make this same thing – except with 6 tortillas on each layer and no chips on top – and call it Mexican Lasagna! So yummy! And easy to use whatever you have – I like frozen (or drained canned) corn and diced tomatoes!

  6. Yummy! Always looking for a reason to eat nachos!!!!

  7. “Dinner Dip” is a regular in our house. Got cream cheese? Spread that on the bottom. Oh. my. word.

  8. This looks wonderful… and the comment ideas look awesome too! Organic bean cans are on sale this week at my local Harris Teeter (probably could sub in extra beans for the meat, if you wanted), and I already have lots of tortillas & chips in the pantry, so I’m foreseeing this on the meal plan sometime next week 🙂 Thanks for sharing!

  9. What perfect timing! I was trying to figure out what to make for dinner using what I already had in the house. I had leftover taco meat in the fridge, so this was perfect. I made this recipe with black beans instead of kidney beans and mozzarella cheese. It was so good! Thanks so much.

  10. YUM! This sounds great to me! I’ve been known to whip up a plate of nachos for a quick lunch for the family but I like this idea…makes it seem more like a dinner. Glad I found this through Tasty Tuesday…definitely going to do this one night soon! Thanks for sharing

  11. ok, a little off the recipe topic, but here’s an awesome dip, which @Jolyn made me remember: 1 bar of cream cheese. 1 onion, diced. 1 bag of shredded ched. 1 can of chili (no beans). 8×8 pan. spread the cream cheese out. pour on the can of chili. spread out the diced onion. spread out the shredded cheddar. bake til bubbly. I AM NOT RESPONSIBLE FOR ANY EUPHORIA. lolol

  12. We had a large jar of Randall’s navy beans in the cupboard & a 28 oz. can of chicken. We mixed them both with a 8oz. jar of salsa and 8z. of cheddar cheese in a crock pot. After a couple hours, it was the most amazing cheesy, white bean chile/ nacho chip dip ever!

  13. We made this tonight, and I loved it! I would love to try it in the crock pot!

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