Cast Iron Skillet Nachos
These loaded Cast Iron Skillet Nachos are built with two layers of tortilla chips, taco-seasoned ground beef, canned chili, two melted cheeses, and all your favorite toppings. Ready in 30 minutes and perfect for game day, Cinco de Mayo, or an easy weeknight dinner.
Servings: 4
Calories: 1086kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 lb. ground beef
- 1 oz. taco seasoning 1 packet
- 8 oz tortilla chips give or take
- 15 oz. chili 1 favorite brand can
- 1½ cups cheddar cheese grated
- 1½ cups Monterey Jack cheese grated; or pepper jack
- ½ cup grape tomatoes halved; or 1-15 oz can diced, drained
- ½ cup black olives sliced
- ½ cup pickled jalapeños sliced
- ¼ cup green onions 2; diced, green and white divided
- ¾ cup sour cream
- 1 cup salsa
Instructions
- Preheat the oven to 400°F.
- On medium-high, heat the skillet.
- Crumble the ground beef into the skillet, breaking up any large chunks and cook until done; about 5 minutes.
- Drain the ground beef.
- Add the taco seasoning and water per packet directions and cook as directed. (see notes)
- Once cooked, remove beef from skillet and set aside in a bowl.
- Wipe the skillet clean with a paper towel.
- Layer half the alloted tortilla chips into the bottom of the skillet.
- Spoon over half of the chili and taco meat.
- Sprinkle half of both cheeses evenly over the chili and taco meat.
- Spoon half of the tomatoes, olives, and jalapeños over the cheese.
- Sprinkle the majority of the white parts of the green onions.
- Evenly layer the remaining tortilla chips in the skillet.
- Spoon the remaining chili and taco meat over the chips.
- Sprinkle the remaining cheeses over the beef and chili.
- Spoon over the remaining tomatoes, olives, and jalapeños over the cheese.
- Sprinkle the remaining white parts of the green onions and most of the green, reserving a few for fresh garnishing.
- Bake for 7-10 minutes, or until the cheese is melted and everything is heated through.
- Garnish with the remaining green onions.
- Serve hot with sour cream and salsa.
Notes
- This recipe serves 4 as a main dish or 6-8 as an appetizer.
- Canned diced tomatoes (fully drained) can be substituted for fresh grape tomatoes.
- Refried beans can be substituted for canned chili.
- For homemade taco seasoning: use up to 2 tablespoons of your blend with ¾ to 1 cup water. Adding ½ cup tomato sauce with ¼ cup water gives the meat a deeper flavor.
- Always grate cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Add sour cream, guacamole, and salsa after baking to prevent soggy nachos.
- Use a trivet or hot pad when serving. The cast iron skillet will be extremely hot.
Nutrition
Calories: 1086kcal | Carbohydrates: 60g | Protein: 49g | Fat: 75g | Saturated Fat: 33g | Cholesterol: 185mg | Sodium: 2428mg | Potassium: 1187mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3581IU | Vitamin C: 163mg | Calcium: 840mg | Iron: 7mg
