Best 8 Baked Nacho Lasagna Recipes

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Baked nacho lasagna is a unique and flavorful dish that combines the classic flavors of lasagna with the irresistible crunch of nachos. It's a perfect meal for parties, potlucks, or a cozy family dinner. With its layers of tender lasagna noodles, savory ground beef, a creamy cheese sauce, and a crispy nacho topping, this dish is sure to satisfy even the pickiest of eaters. Whether you're a seasoned cook or a beginner in the kitchen, you'll find that baked nacho lasagna is an easy and delicious recipe that will become a favorite in your household.

Here are our top 8 tried and tested recipes!

BAKED NACHO LASAGNA



Baked Nacho Lasagna image

From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose.

Provided by oldfashionfusion

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 12

Number Of Ingredients 8

1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 (15.25 ounce) can corn kernels, drained
1 (6 ounce) can sliced black olives
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  • Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  • Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  • Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.1 g, Cholesterol 41 mg, Fat 19.6 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 7 g, Sodium 1040.7 mg, Sugar 3.7 g

NACHO LASAGNA RECIPE BY TASTY



Nacho Lasagna Recipe by Tasty image

Here's what you need: nonstick cooking spray, olive oil, lean ground beef, taco seasoning, Pace® Picante Sauce, ricotta cheese, shredded mexican cheese blend, mexican crema, refried beans, tortilla chips, Pace® Chunky Salsa, jalapeño, fresh cilantro

Provided by Campbell's

Yield 8 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
1 tablespoon olive oil
2 lb lean ground beef
3 tablespoons taco seasoning
1 jar Pace® Picante Sauce, divided
1 ricotta cheese
4 cups shredded mexican cheese blend, divided
¼ cup mexican crema, plus 2 tablespoons, divided (option to use sour cream)
¹¹⁄₂ cup refried beans
12 oz tortilla chips
½ cup Pace® Chunky Salsa
1 jalapeño, thinly sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
  • Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
  • In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
  • To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
  • Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
  • Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 900 calories, Carbohydrate 39 grams, Fat 57 grams, Fiber 4 grams, Protein 54 grams, Sugar 3 grams

ENCHILADA LASAGNA BAKE



Enchilada Lasagna Bake image

This recipe takes the main ingredients of classic enchiladas and bakes them into a layered casserole reminiscent of lasagna. Mexican cheese blend, pickled jalapeños and cumin gives the creamy, cheesy béchamel sauce that ties it together a nice kick. You can tailor the recipe to what you have on hand (chicken instead of beef, or Cheddar in place of Mexican cheese blend), and make and bake it in advance if you like: Store it in the fridge for a few days or freeze it for a few months.

Provided by Elena Besser

Categories     main-dish

Time 1h40m

Yield About 12 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
1 1/2 tablespoons minced red onion
2 tablespoons minced pickled jalapeño peppers, optional
2 tablespoons all-purpose flour
1 1/2 cups whole milk (or an unsweetened dairy-free alternative)
1 1/2 cups shredded Mexican cheese blend
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 poblano peppers
1 pound ground beef (preferably 80 percent lean)
Two 10-ounce cans red enchilada sauce
8 medium flour tortillas
1 cup shredded Mexican cheese blend
1 cup crushed nacho cheese flavored tortilla chips, such as Doritos (regular or spicy)
Shredded lettuce, for serving, optional
Sour cream, for serving, optional
Salsa, for serving, optional
Sliced pitted black olives, for serving, optional

Steps:

  • For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
  • Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
  • For the enchiladas: Preheat the oven to 375 degrees F.
  • Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
  • When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
  • Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
  • Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
  • Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
  • Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!

BAKED LASAGNA



Baked Lasagna image

This is the top lasagna recipe in our family. It originally came from a junior league recipe book called River Road Recipes.

Provided by PanNan

Categories     European

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb lean ground beef
1 clove garlic, minced
1 tablespoon dried chopped parsley
1 tablespoon dried basil
1/2 teaspoon salt
2 cups tomatoes (or one can of diced tomatoes)
2 (6 ounce) cans tomato paste
1 (8 ounce) package dry lasagna noodles
1 (24 ounce) carton cottage cheese
2 beaten eggs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried chopped parsley
1/2 cup grated parmesan cheese
1 lb grated mozzarella cheese

Steps:

  • Brown meat slowly.
  • Add next 6 ingredients to meat (garlic through tomato paste).
  • Add one tomato paste can of water.
  • Simmer uncovered until thick or about 45 minutes.
  • Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
  • Cover and refrigerate until ready to use.
  • Also meanwhile, cook lasagna noodles in boiling water until tender.
  • Drain and rinse with cold water.
  • Spray a 13X9X2 baking pan with vegetable oil spray.
  • Place 1/2 of the noodles in the bottom of the pan.
  • Spread 1/2 of the cottage cheese mixture over the noodles.
  • Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
  • Layer again with noodes, cottage cheese, meat and mozzarella cheese.
  • Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.

Nutrition Facts : Calories 560.2, Fat 26.2, SaturatedFat 14, Cholesterol 153.8, Sodium 1510.6, Carbohydrate 35.6, Fiber 3.5, Sugar 7.9, Protein 45.4

BAKED NACHOS



Baked Nachos image

My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.-Janice Lyhane, Marysville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

2 pounds ground beef
3 cups shredded Colby-Monterey Jack cheese, divided
3 cups salsa
1 package (10 ounces) frozen corn, thawed
1 cup sour cream
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
6 cups tortilla chips

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 537 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 843mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

LASAGNA-STYLE NACHOS



Lasagna-Style Nachos image

Provided by Jackie Rothong

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 31

Kosher salt
1 pound dried lasagna noodles
2 tablespoons olive oil
1/2 cup grated Parmigiano-Reggiano
1 teaspoon red pepper flakes
2 tablespoons olive oil
1 pound ground beef
Kosher salt and freshly ground black pepper
1 yellow onion, roughly chopped
2 carrots, roughly chopped
4 stalks celery, roughly chopped
2 garlic cloves, peeled
2 tablespoons tomato paste
2 sprigs fresh thyme
1/4 cup dry white wine, such as Pinot Grigio
1 cup strained tomatoes or tomato puree, such as Pomi
1/4 cup whole milk
4 tablespoons unsalted butter
1 shallot, finely chopped
1 sprig thyme, leaves only
4 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
1 cup grated fontina
1/4 cup walnuts
1 garlic clove, peeled
2 cups basil
1/4 cup finely grated Parmigiano-Reggiano
1 tablespoon Calabrian chili oil
1/4 cup olive oil
Kosher salt

Steps:

  • Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line 4 rimmed baking sheets with wire racks.
  • For the lasagna chips: Bring a large pasta pot of salted water to a boil. Fill a large bowl with ice water.
  • Cook the lasagna noodles 2 minutes shy of the package directions. Drain the noodles and immediately plunge them into the ice water. Drain the noodles, put them on the prepared baking sheets and pat dry with paper towels. Cut the noodles into triangles using kitchen scissors so they resemble tortilla chips.
  • Put the oil and 2 tablespoon water in a large bowl. Add the lasagna chips and toss to combine. Add the Parmigiano-Reggiano and red pepper flakes. Season with salt and pepper and toss until evenly coated. Put the coated lasagna chips on the prepared baking sheets. Broil in batches until golden and crispy, 8 to 10 minutes. Remove and allow to cool.
  • For the Bolognese sauce: Heat the olive oil in a Dutch oven or braiser over medium heat. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Meanwhile, put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Stir the vegetable mixture into the ground beef, season with salt and pepper and cook for 1 minute. Stir in the tomato paste and add the thyme sprigs. To deglaze the Dutch oven, add the wine, scrape up the browned bits with a wooden spoon and cook for 30 seconds before stirring in the tomato puree. Cook over high heat, stirring occasionally, until the liquid reduces and the sauce thickens, about 10 minutes. Remove the Dutch oven from the heat, stir in the milk and season with salt and pepper. Set aside until ready to use.
  • For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the shallot and thyme leaves and cook until fragrant, about 1 minute. Stir in the flour and cook until the mixture bubbles, about 30 seconds. Slowly whisk in the milk and cook over low heat until thickened, about 2 minutes. Season with salt and pepper. Turn off the heat and stir in the fontina.
  • For the spicy pesto: Combine the walnuts and garlic in a mortar and pestle and pound to a paste. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the Calabrian chili oil and olive oil. Season with salt and combine well until emulsified.
  • To serve, put the lasagna chips on a large serving platter, then top with the Bolognese sauce, Bechamel and Spicy Pesto.

TACO LASAGNA



Taco Lasagna image

If you like foods with southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. -Terri Keena, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 21g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1152mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.

BAKED NACHO LASAGNA



Baked Nacho Lasagna image

From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose.

Provided by oldfashionfusion

Categories     Mexican Recipes

Time 55m

Yield 12

Number Of Ingredients 8

1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 (15.25 ounce) can corn kernels, drained
1 (6 ounce) can sliced black olives
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  • Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  • Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  • Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.1 g, Cholesterol 41 mg, Fat 19.6 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 7 g, Sodium 1040.7 mg, Sugar 3.7 g

Tips:

  • Choose high-quality ingredients: Use fresh vegetables, flavorful cheese, and a zesty sauce to elevate the lasagna's taste.
  • Don't skimp on the layers: A classic lasagna has at least three layers. Don't be afraid to add more layers for a heartier and more flavorful dish.
  • Bake until bubbly: The lasagna is done baking when the cheese is melted and bubbly, and the edges are slightly browned.
  • Let it rest: Allow the lasagna to rest for at least 15 minutes before slicing and serving. This will help the lasagna to set and make it easier to cut.
  • Serve with your favorite toppings: Garnish the lasagna with fresh herbs, grated Parmesan cheese, or a dollop of sour cream to add extra flavor and texture.

Conclusion:

Baked nacho lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its layers of crispy tortillas, flavorful cheese, and hearty chili, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to enjoy lasagna, give this recipe a try. You won't be disappointed!

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