I throw a lot of parties. Let’s be honest, I write a food blog for a living and love to play hostess so throwing parties is kind of my thing.

Twice a year my parties are taken to another level. Once at my Christmas/Birthday Cocktail Party, then again 2 months later at my annual Superbowl Party.

For this years Superbowl Party I decided to create a “Taco Bar” and serve four crock pots filled with delicious taco fillings including Buffalo Chicken, Chipotle Honey Pulled Pork, Vegetarian Fajita and Pineapple Sriracha Tri Tip.

With the idea for a fun and scrumptious Taco Bar came a trip to Costco.

NOTE: I SHOULD NEVER BE ALLOWED TO SHOP AT COSTCO!

As a bargain shopper and someone who will find any way to justify buying 8 pounds of onions, 5 pounds of limes and 6.5 pounds of nacho jalapeños, I should never be allowed within a 10 mile radius of Costco.

Two years ago after my annual Superbowl party I coined the phrase that my refrigerator was in a state of “Superbowl Hangover”, AKA it was filled with random ingredients leftover from the party. Well, I can definitely say that after my fateful trip to Costco, my refrigerator is most definitely currently in a state of “Superbowl Hangover”.

Luckily, the last time this happened I came up with my awesome recipe for Mexican Meatloaf, so I thought, why not give another go at coming up with a recipe that includes all of the random ingredients currently inhabiting my fridge!

And so the “Nacho Casserole” was born! All of my favorite Nacho ingredients, meat cheese, jalapeños, sour cream, salsa, combined into a simple, spicy, one-dish meal. What could be better? Pretty much nothing!

Ingredients

• 1 lb sausage
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1 cup sliced nacho jalapeños
• 2 cups salsa
• 1 can (14.5 oz) black beans (drained & rinsed)
• 2 cups sour cream
• 2 cups cheddar cheese (shredded)
• 10 small corn tortillas

Preheat the oven to 350°.

Add the sausage, onions and bell peppers to a large skillet over medium heat. Cook until the sausage is browned, 7-10 minutes.

Add the jalapenos, salsa and black beans.

Add the sour cream.

Reduce heat to low and simmer for 10 minutes.

Tear the corn tortillas into large pieces and place a layer in the bottom of a 9 x 13 baking dish.

Pour half of the sausage filling on top.

Place another layer of corn tortilla pieces on top.

Top with the remaining sausage filling, another layer of corn tortillas and top with the shredded cheddar cheese.

Place in the oven and bake for 30 minutes.

Throw a few slices of avocado on top for a little extra creaminess if you would like!

♣ Vegetarian Option: Substitute 1 lb. of soy chorizo for the sausage.

♦ Gluten Free Option:  This recipe is gluten free. (Always make sure the sausage used is gluten-free, Jimmy Dean is :-))