Nacho Casserole

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My mother-in-law created this Nacho Casserole recipe and we just love it. She called it Mexican Goulosh but we call it nachos. It reminds me of when you order a large order of nachos at any Mexican restaurant.

She had 7 kids so she got creative and tried not to waste.

The bottom of every tortilla chip bag just sits or gets thrown away. It’s such a waste. Not anymore though. We kind of save them up now so we can make this Nacho Casserole recipe.

Watch the video to see how we use them.

Nacho Casserole

If you don’t have enough crumbs, you can always use a fresh bag of chips for these nachos.

Nacho Casserole

1 bag of tortilla chips
1 can cooked chicken
1 can refried beans
¼ cup water
2 cups shredded cheese

toppings: lettuce, tomatoes, sour cream, onions, olives, guacamole, hot sauce…whatever you like on nachos

1-Wash hands and clean cooking area.
2-Turn oven on to 400 degrees.
3-Spray a 9×13 pan.
4-Dump ¾ bag of chips in the pan and smash them a little to make the pieces a bit smaller.
5-Open your can of chicken, drain water, and spread over the chips.
6-Open can of refried beans and dump them in a bowl. Add ¼ cup water and stir it around until smooth.
7-Spread beans over the chicken carefully.
8-Put the cheese on top of the beans.
9-Bake for 15 minutes at 400 degrees.
10-Clean up mess and get toppings ready.
11-*With the help of an adult, take the dish out of the oven. Serve it up on plates and put whatever toppings you want.
12-Eat, Enjoy, Share.

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