Renegade Kitchen

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Nachosagna

Daniel Kohler

I'm used to watching the Super Bowl on my own (don't ask, I like to watch important games without anyone else around, making noise, bothering me, etc.), but this year I've got friends coming over. When I'm on my own, I make tray after tray of nachos, broiling cheese onto singular layers of chips so that none of them are untouched by the melted shreds. That plan, however, is NOT going to work with 10 people in my house. 

My solution is the epitome of trashy-delish. Instead of making nachos for everyone in my house, I decided to make nacho-lasagna, nachosagna. It's a dish of tortillas, beef, salsa, sour cream, refried beans, and of course, CHEESE. SO MUCH CHEESE. Bake this in your oven for an hour and you've got an ooey-gooey platter that everyone will gush over. 

Ingredients

  • 24 Corn Tortillas

  • 2 pounds Ground Beef

  • ¾ tsp Kosher Salt

  • 1 ½ tsp Ground Cumin

  • 1 teaspoon Chili Powder

  • ½ teaspoon Black Pepper

  • 1 16-ounce Jar Salsa (any spiciness)

  • 1 pint Sour Cream

  • 1 15-ounce can Refried Beans

  • 2 bunches Scallions, thinly sliced

  • 8 ounces Pickled Jalapeno (optional)

  • 32 ounces Shredded Cheddar Cheese

  • Optional garnish: sour cream, cilantro, salsa, avocado

 

Directions

  1. Heat oven to 325˚

  2. Brown beef in skillet over medium-high heat, breaking it up into crumbles, 5-7 minutes

  3. Stir salt, cumin, chili powder, and black pepper into beef, continue cooking for 2-3 more minutes. Remove from heat.

  4. In medium bowl, mix together sour cream and refried beans, set aside.

  5. Spoon some beef mixture into the bottom of a 8x12 baking dish.

  6. Cover the beef with 6 tortillas, overlapping in spots to create a complete layer.

  7. Spread sour cream mixture over tortillas.

  8. Add more beef, distribute evenly.

  9. Scatter cheese over beef, evenly.

  10. Add scallions and jalapenos.

  11. Add a second layer of tortillas in the same arrangement, then repeat the layering process: sour cream, beef, cheese, scallion jalapeno.

  12. Add two more complete layers (4 in total), pressing down on the tortillas if it appears to overflow the baking dish.

  13. Top with extra cheese and put baking dish on a cookie sheet (to catch any spilling cheese in the oven).

  14. Bake at 325˚ for about an hour, or until it’s completely melted and gooey.

  15. Garnish with cilantro, salsa, sour cream, and avocado.