Missa's Sinful Nacho Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
One box Velveeta Shells & Cheese LightOne can of Tyson canned chickenOne packet of taco seasoningKraft 2% Shredded Cheddar Cheese - 1/2 cupSalsa - 1/4 to 1/2 cupTortilla Chips - just a coupleLite Sour Cream
SERVING SIZE - 1 CUP
Cook the Velveeta Shells & Cheese per package info, including draining and adding their cheese sauce packet. (Just like you would make normally).
While the shells are boiling, start another pot with the can of chicken, a cup of water, and the taco seasonings packet. Stir often cooking on medium high heat until almost all the water is gone, breaking and shredding the chicken as you stir. Remove from heat and set aside.
When the Shells & Cheese are finished, add in the sour cream and stir well. This is your base layer.
Begin layering into a small casserole dish or loaf pan beginning with a bottom layer of shells & cheese. Top next with chicken taco meat. Top the meat with cheddar cheese. Continue layering until you use the last of the chicken. Top this last layer with the salsa and the tortilla chips (crunch them up first) before adding the last of your shredded cheese to the top.
Bake covered at 350 for 15 minutes or until cheese on top is melted and casserole is heated through. Makes about 4 cups.
*I made this often using the full fat cheese, sour cream, and Shells & Cheese and being more liberal with the shredded cheese. This is the lower fat version. My bf begs for this all time and he doesn't even like macaroni and cheese or shells and cheese. I know its a bit high fat and calories even lightened up but its awesome to have on occasion*
Number of Servings: 4
Recipe submitted by SparkPeople user MISSAFU.
Cook the Velveeta Shells & Cheese per package info, including draining and adding their cheese sauce packet. (Just like you would make normally).
While the shells are boiling, start another pot with the can of chicken, a cup of water, and the taco seasonings packet. Stir often cooking on medium high heat until almost all the water is gone, breaking and shredding the chicken as you stir. Remove from heat and set aside.
When the Shells & Cheese are finished, add in the sour cream and stir well. This is your base layer.
Begin layering into a small casserole dish or loaf pan beginning with a bottom layer of shells & cheese. Top next with chicken taco meat. Top the meat with cheddar cheese. Continue layering until you use the last of the chicken. Top this last layer with the salsa and the tortilla chips (crunch them up first) before adding the last of your shredded cheese to the top.
Bake covered at 350 for 15 minutes or until cheese on top is melted and casserole is heated through. Makes about 4 cups.
*I made this often using the full fat cheese, sour cream, and Shells & Cheese and being more liberal with the shredded cheese. This is the lower fat version. My bf begs for this all time and he doesn't even like macaroni and cheese or shells and cheese. I know its a bit high fat and calories even lightened up but its awesome to have on occasion*
Number of Servings: 4
Recipe submitted by SparkPeople user MISSAFU.
Nutritional Info Amount Per Serving
- Calories: 500.8
- Total Fat: 14.4 g
- Cholesterol: 58.8 mg
- Sodium: 2,155.3 mg
- Total Carbs: 66.4 g
- Dietary Fiber: 2.1 g
- Protein: 27.2 g
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