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Close up view of loaded nachos in a cast iron skillet.
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5 from 1 vote

Easy Skillet Nachos

Either as loaded appetizer or a main dish, these Easy Skillet Nachos are crowd-pleasing every time and totally customizable.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Nachos
Servings: 4
Calories: 1086kcal
Author: Ned Adams
Cost: $10


  • 12-inch cast iron skillet


  • 1 lb. ground beef
  • 1 oz. taco seasoning 1 packet
  • 8 oz tortilla chips give or take
  • 15 oz. chili 1 favorite brand can
  • cups cheddar cheese grated
  • 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


  • 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.


This recipe is labeled for 4 servings as a main dish, however, as an appetizer it can serve 6-8.

Adaptations for making nachos.

The olives, tomatoes, and jalapeños can be added after baking, if desired. 
Canned diced tomatoes that have been fully drained can be substituted for fresh tomatoes, if desired. 
Refried beans can be substituted for canned chili.
Homemade taco seasoning can be used. If so, add up to 2 tbsp. of the homemade mixture, ¾-1 cup water. I have found ½ cup tomato sauce with ¼ cup water really gives the meat a lovely depth of flavor. 


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