Skillet Nachos
Skillet Nachos are the easiest way to make loaded nachos at home—tortilla chips topped with seasoned beef, beans, corn, Rotel, and melty cheese with all your favorite toppings.
Servings: 6 servings
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
Serving: 1serving | Calories: 704kcal | Carbohydrates: 68g | Protein: 35g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 1256mg | Potassium: 713mg | Fiber: 8g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 9mg | Calcium: 415mg | Iron: 5mg