Beef Nacho Casserole

Beef Nacho Casserole
printable version

From a Miracle Whip ad in a magazine in the early '90's.

First I wanted to locate a 2qt. casserole so I consulted Gallon Man to see how many cups in two quarts.

8 cups - so I got an 11 cup pyrex with a nice firm lid.  Then proceeded to crush the chips using the same bag I'd used for the Melba Toast in the Colombani Cheese Cake recipe.  I had a 14 oz bag of bit size tortilla chips and wondered how many ounces would crush into two cups.  

I started with 5 oz and used the rolling pin since I figured I wanted some chunk to these pieces.

It was't quite enough so I added two more ounces.

That was just the right amount.  I put the lid on my Tupperware Mix & Pour (from my friend Sandra's Bingo fundraiser) and will have chips at the ready when I actually brown the meat.

Brown 1 lb. ground beef.
When I brown meat, I like to use this nylon tool to break the meat apart.  I find it saves my arms and wrists a lot of strain.

The recipe indicated to mix things into the beef, but I knew I was out of grease jars and would need to leave the grease in the pan to cool before I could dispose of it.  So I used a separate bowl and while the meat was cooking I was mixing the rest of the ingredients:
1 jar (12 oz) chunky salsa  (I saved the remaining 4 oz to take to the gathering tomorrow along with the rest of the chips.)
1 c. Birds eye Sweet corn, thawed, drained (I used a can and froze the rest to use for dinner one night.)
3/4 cup Miracle Whip Regular or Light dressing (I used light)
1 TBSP chili powder
One rule of cooking is the less you have to measure the better.  However, the tablespoon does not fit inside my spice jar so I use 3 tsp instead of 1 TBSP. 

Or sometimes I will work over a pinch bowl and to scrape off the excess

and then put it back in the jar.

I mixed everything but the Miracle Whip first and then added in the "dressing". 

I always find it funny to call it dressing.

After the meat was done I tipped the pan to drain the grease to one side and then scooped out the meat with a slotted spoon into the corn mixture.

Once it was all mixed in I began the layering process.

I was glad to see that the ingredients were sufficient to make a complete layer and I wasn't having to stretch things.

To be sure I used the right amount of cheese I used my scale to extract exactly four ounces.

Once again it provided a nice covering.

Using a glass pan allows the layers to be admired from the side.

I finished the layers

and put the lid on to store in the refrigerator until I'm ready to heat it tomorrow.

I used regular Kraft shredded cheese and baked for exactly 20 minutes.  I was surprised to find that the cheese was like a crusty sheet and lifted right off the casserole.  I've seen fat-free shredded cheese behave that way but never real cheese.  I expected it to be gooey and stringy - NOT.

Perhaps refrigerating overnight was a mistake.  The chips tasted stale.

The Miracle Whip added an interesting tang.  My niece thought I put tabasco sauce in the dish.

I wouldn't say it was that spicy, but it definitely added a zip.  

I don't normally use Miracle Whip but I wouldn't rule it out in the future for a similar dish.

I think a few people might enjoy this dish but it didn't WOW me.  Others at our gathering ate it but nobody complimented it.