If you need a fast, fun snack that makes everyone feel happily stuffed, these Skillet Nachos are it. They’re loaded with seasoned ground beef, Rotel tomatoes and chiles, corn, black beans, and a generous blanket of melty Colby-Jack cheese—all piled onto crunchy tortilla chips and baked just long enough to get that perfect gooey nacho situation.
This is one of those recipes that feels like a party even if it’s just a Tuesday night. And because everything comes together in one skillet (hello, easy cleanup!), it’s the kind of snack you’ll make again and again—especially when you want something warm, cheesy, and satisfying without a lot of effort (and you can even call it dinner!)
Top off these ground beef nachos with fresh tomatoes, sour cream, guacamole, and jalapeños and you’ve got the ultimate game day snack, party appetizer, or “nachos for dinner” moment. Consider serving up some loaded potato skins too!
Why You’ll Love These Skillet Nachos
- These are easy, one-pan nachos with minimal cleanup.
- They are loaded with beef, beans, corn, and plenty of melted cheese.
- They’re perfect for game day, parties, or an indulgent snack-y kind of dinner.
- Of course, they’re totally customizable with your favorite toppings.
- They can be ready in under an hour.
- If you need to feed a hungry bunch, this is a good option.
Ingredients Needed:
- Lean ground beef – hearty and filling
- Rotel tomatoes and chiles – adds flavor and a little kick
- Frozen corn – sweet pops of texture
- Black beans – adds protein and makes them extra hearty
- Water – helps create a saucy taco-style mixture
- Taco seasoning – quick flavor shortcut
- Salt – balances everything out
- Shredded Colby-Jack cheese – melts beautifully and tastes perfect on nachos
- Tortilla chips – sturdy chips work best for loaded nachos
- Toppings – tomatoes, sour cream, guacamole, jalapeños (and anything else you love!)
How to Make Skillet Nachos
- Cook the beef mixture: In a large skillet, cook the ground beef until browned and cooked through. Drain the fat. Then stir in the Rotel, corn, black beans, water, taco seasoning, and salt. Bring to a boil, then reduce heat and simmer covered until thickened.
- Assemble the nachos: Preheat the oven to 400°F. In a large cast-iron skillet, pile in the tortilla chips. Spoon the beef mixture over the chips and sprinkle with cheese. Bake just until the cheese is melted.
- Add toppings and serve: Top with chopped tomatoes, dollops of sour cream, guacamole, and jalapeños. Serve immediately!
Recipe Tips
- Use sturdy tortilla chips (thin chips get soggy quickly).
- For the best bite, layer in two levels: chips, beef and cheese, then repeat.
- Don’t bake too long—nachos are best when the chips stay crisp and the cheese is just melted.
- If you like extra cheesy nachos, add another ½ cup of cheese on top.
- Serve immediately—nachos don’t like to sit around!
- Nachos are best fresh, but if you have leftovers, scoop them into an airtight container and refrigerate for up to 2 days. Reheat on a sheet pan at 375°F until warm (they won’t be quite as crispy as fresh, but still tasty!)
- Pro tip: If possible, store leftover beef mixture separately and build fresh nachos later.
Easy Variations to try:
- Swap ground beef for chopped steak, ground turkey or chicken.
- Use pinto beans instead of black beans.
- Add diced onions or sautéed peppers.
- Stir in cream cheese for a creamy queso-style topping mixture.
- Add a layer of refried beans.
- Make it spicy with extra jalapeños or hot sauce.
- Use pepper jack for more heat.
What to Serve with Skillet Nachos
These nachos are a meal all by themselves, but if you’re serving them for a party as an appetizer, they pair nicely with salsa, chips and guacamole. Queso fundido is also a delicious thing to serve with nachos. Make sure you have some margaritas or sangria on hand. And if you want a full dinner, serve up some tacos or enchiladas too!
These Skillet Nachos are the kind of recipe that turns any night into a fun one—melty cheese, hearty taco beef, crunchy chips, and all the best toppings piled on top. Whether you’re making them for game day, a casual party, or just a “nachos for dinner” situation, they’re always a guaranteed hit. Just be warned… once everyone starts grabbing chips, the skillet empties quickly because just about everybody loves nachos!
Skillet Nachos
Equipment
- Large Skillet (for cooking the nacho topping)
- Cast Iron Skillet (for assembling and baking the nachos)
Ingredients
- 16 ounces lean ground beef
- One 10-ounce can Ro-tel tomatoes and chiles
- 1 cup frozen corn
- 1 cup canned black beans
- ¾ cup water
- One 1-ounce envelope taco seasoning
- ½ teaspoon salt
- 2 cups shredded Colby Jack cheese
- 16 ounces tortilla chips
- chopped fresh tomatoes, sour cream, guacamole and jalapenos
Instructions
- In a large skillet over medium heat, cook the beef until cooked through, 6 to 8 minutes. Spoon out the fat and discard. Stir in the tomatoes, corn, beans, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered until the mixture is slightly thickened, 8 to 10 minutes.
- Preheat the oven to 400 ℉. In a separate large cast-iron skillet, pile in the chips. Spoon the beef mixture over the chips. Sprinkle the cheese evenly over the top. Place in the oven for a few minutes, until cheese is nice and melted. Sprinkle the fresh tomatoes on top. Then top with dollops of sour cream, guacamole and some jarred jalapenos.
Notes
- Use sturdy tortilla chips so they hold up under the toppings.
- For extra-cheesy nachos, add an additional ½ cup of cheese.
- Nachos are best served immediately while the chips are crisp and the cheese is melted.
- Leftover beef mixture can be stored separately and used to make fresh nachos later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
