Tex-Mex Nacho Bake

Make this layered dip with ground beef, black beans, cheese, jalapeno, and Lady’s Choice Real Mayonnaise creamy topping.
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4 servings
Wait Time
30 Mins
Active Time
30 Mins

From sushi bake to samgyup bake, 2020 was the year of “baked” goods. If you’re looking to make an equally indulgent alternative, this Tex-Mex Nacho Bake is for you.

This recipe has all the fixings you’d normally expect from a 7-layer dip—taco-seasoned ground beef and black beans, for example. But to change things up, we’ve combined the cheese, jalapeno, and Lady’s Choice Real Mayonnaise into a thick, velvety mixture that you can easily assemble and bake in the oven.

  • ½ cup cream cheese, softened
  • ½ cup mozzarella cheese, shredded
  • ½ cup Lady's Choice Real Mayonnaise
  • 2 tbsp neutral oil
  • ¼ cup jalapeno, chopped + 2 tbsp jalapeno brine
  • 750g ground beef
  • 2 packets taco seasoning (about ¼ cup)
  • 1 can black beans, drained
  • 2 cups shredded lettuce
  • ½ cup prepared salsa
  • tortilla chips, for serving

Preheat oven to 375°F.


In a bowl, mix together the cream cheese, mozzarella cheese, Lady's Choice Real Mayonnaise, chopped jalapeno, and brine until well combined. Set aside.


Add oil to a pan over medium-high heat. Cook the beef until browned and crisp, about 10-15 minutes. Transfer the beef to the bottom of an oven-safe dish.


Pour the drained black beans over the beef in a single layer. Spread cheese-jalapeno-mayo mixture evenly over the beans, making sure everything is fully covered. Bake in the preheated oven for 10-15 minutes or until the top is golden and bubbling.


Remove from the oven and top with shredded lettuce and jarred salsa. Serve hot with tortilla chips on the side.

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