Not going to lie, Mexican food is my FAVORITE!! I could possibly eat nachos everyday if I could. When I first read this recipe the mayo threw me for a loop, but seriously SO GOOD!! Super easy to make, and my family loved them. Not a good dish left over, because I feel like the chips would get soggy. I topped ours with lettuce, black olives, sour cream, and tomatoes. I feel like salsa would be a great topping too! Recipe below. 

BAKED NACHO CASSEROLE

INGREDIENTS

• PAM® Original No-Stick Cooking Spray
• 1 cup chopped green bell pepper
• 1 cup chopped red onion
• 1 93% lean pound lean ground beef
• 1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 cup light mayonnaise
• 1 cup frozen whole kernel corn
• 1 teaspoon chili powder
• 4 4 oz = about 4 cups ounces baked tortilla chips, crushed, divided
• 1 cup shredded sharp Cheddar cheese
• 3 cups shredded lettuce
• 1/3 cup reduced fat sour cream
• 1/4 cup sliced ripe olives
• Chopped cilantro, optional

DIRECTIONS

Preheat oven to 350°F. Spray 8×8-inch glass baking dish with cooking spray; set aside.

Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. Remove vegetables from skillet; set aside. Add beef to skillet, cook until meat is brown and crumbly and no pink remains. Add vegetables, black beans, drained tomatoes, mayonnaise, corn and chili powder to skillet; stir until combined.

Place half of meat mixture in prepared dish; top with half of the tortilla chips. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. Bake, uncovered, 5 minutes or until cheese melts. Serve with lettuce, sour cream and ripe olives. Garnish with cilantro, if desired.