This one-pan wonder is a crowd-pleaser with layers of crispy tortilla chips topped with seasoned beef, melted cheese, spicy jalapeños, and all the classic fixings for a perfect rustic, shareable dish.
The Loaded Nacho Skillet is inspired by the bustling street food culture of Mexico, where vibrant and bold flavors are celebrated.
1 lb ground beef
1 packet taco seasoning
1 cup black beans, drained
1 bag tortilla chips
2 cups shredded cheddar cheese
1/2 cup sliced jalapeños
1/2 cup diced tomatoes
1/2 cup chopped green onions
1/4 cup chopped cilantro
1/2 cup sour cream
1/2 cup guacamole
1 lime, cut into wedges
1. Preheat your oven to 375°F.
2. In a skillet over medium heat, cook the ground beef until browned and fully cooked; drain excess fat.
3. Add taco seasoning to the beef along with 1/4 cup water, stir and simmer for 5 minutes.
4. Layer tortilla chips in a large oven-proof skillet.
5. Evenly spread the seasoned beef over the chips.
6. Sprinkle black beans, followed by shredded cheddar cheese.
7. Add jalapeños on top, then transfer skillet to the preheated oven.
8. Bake for 10-15 minutes or until the cheese is melted and bubbly.
9. Remove from oven and sprinkle with diced tomatoes, green onions, and chopped cilantro.
10. Serve hot with sour cream, guacamole, and lime wedges on the side.
Store leftover nachos in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10 minutes or until heated through.
Share
