Spoon half of the meat mixture over the chips.
Drizzle some salsa over the meat and sprinkle with a layer of cheese.
Repeat the layers: chips, meat, salsa, cheese.
Bake in the oven for 12–15 minutes, or until cheese is bubbly and slightly golden.
Remove from the oven, and top with dollops of sour cream, green onions, cilantro, and jalapeño slices if desired.
Serving and Storage Tips:
Serving: Serve immediately while the cheese is melty and the chips still have some crunch. Great with extra salsa, guacamole, or a squeeze of lime!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, although the chips may soften slightly.
Variations:
Vegetarian Version: Replace meat with sautéed mushrooms or a meat substitute.
Extra Spicy: Add chopped jalapeños into the meat mixture or use a spicier salsa.
Breakfast Style: Add scrambled eggs and cooked breakfast sausage for a brunch-ready casserole.
Cheesy Overload: Mix in Monterey Jack or pepper jack cheese for extra gooeyness.
FAQ:
Q: Can I make this ahead of time?
A: Yes, assemble the casserole without baking and refrigerate for up to 24 hours. Bake right before serving for best results.
Q: Can I use other types of chips?
A: Absolutely! Try flavored tortilla chips, pita chips, or even broken taco shells for a different texture.
Q: What can I substitute for sour cream?
A: Greek yogurt is a fantastic substitute that adds creaminess without extra fat.
Q: How do I keep the chips from getting soggy?
A: Bake just before serving and layer carefully, keeping chips on top crispier.
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