Who doesn’t love nachos…am I right? They’re the perfect communal food that gets the party started! And with the Super Bowl creeping around the corner, I knew it was time to share the love.
The nacho toppings are assembled all in one skillet and the tortilla chips are warmed up separately. That way you don’t have to worry about some nachos being bogged down with too much beef and beans, while others remain naked. Each person can scoop up as much goodness as they want, and no one has to fight over the chip with the most cheese on it.
Feel free to leave the garnishes on the side in separate bowls, if serving to a crowd or picky kids. But I love everything dumped right on top. Not only is it more festive looking, but every bite is a guaranteed flavor bomb!
I show you the ropes on how to have your own nacho party step-by-step in EPISODE 7 of Bits + Pieces Cooking Show BELOW. For this season, we’re focusing on easy and yummy snacks, and these are the ultimate chips and dip! Watch how I make them in our NEW VIDEO BELOW:
You can choose to use any oven-safe pan for this recipe, but I highly recommend a cast iron skillet.
Truth be told, I didn’t use to eagerly grab for mine when cooking, because I hated cleaning it afterwards! But I have since mastered the proper care process for it and it’s not so bad, so it’s been on my mind to share a “how to clean a cast iron skillet video” too. Let me know if you’d be interested in that!
My trusty cast iron skillet not only made this dip look that much more appetizing, but also kept it warmer much longer! We were actually surprised to see the cheese continue to pull and stretch long after it came out of the oven. This is the one I have: Lodge Logic Cast Iron Skillet
But if you don’t have an oven-safe pan, you can always start out making the beef and bean mixture on the stove top in any pan, and then dump it into a casserole baking dish, before topping it with cheese and popping it into the oven.
It just needs a few minutes under the broiler and then you’re ready to serve it, along with some warm tortilla chips. There’s no wrong way to top your skillet, so go nuts with avocado, tomato, pickled jalapenos, and cilantro!
At the time I write this, we’re experiencing the Polar Vortex with -50º windchills here in Chicago! We’re all bunkering down at home and trying to stay warm and I really could use a piping hot skillet of nachos right about now! It’s kind of scary to say that the last time I made these, we almost finished it off in one sitting, just the two of us.
Maybe I should make another batch for the Super Bowl and help Joe feel a little less sad about what happened to the Bears this year. At least he could drown his sorrows in a skillet full of nachos.
Skillet Nachos
Ingredients
- 2 tablespoons olive oil
- 1 lb. ground beef
- Salt and Pepper to taste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 small onion finely chopped
- 1 jalapeno finely chopped
- 3 garlic cloves minced
- 1 15.5 oz can pinto beans, drained
- 1 cup 4 oz shredded Monterey Jack
- 1 cup 4 oz shredded Chihuahua cheese or mild cheddar
- Tortilla chips for serving
- 1 to mato seeded and chopped
- Pickled jalapeno slices
- 1 avocado-pitted and peeled then chopped and dressed with juice of 1 lime
- 2 scallions chopped
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 400ºF.
- Heat a medium cast-iron skillet (or any oven-safe pan) over medium-high. Add the oil. Add the beef. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the spices. Cook, stirring often, about 1 minute. Add the onion, jalapeno, and garlic. Cook, stirring often, until softened, about 3 minutes. Add ½ cup water. Cook, stirring often, until absorbed, about 2 minutes. Stir in the beans. Reduce heat to low and cook for 1 minute.
- Meanwhile scatter the chips on a rimmed baking sheet. Toast in the oven until lightly browned, 3 to 5 minutes. Watch them so they don’t burn! Transfer to a basket or bowl.
- Switch your oven to BROIL. Top the beef and beans with the cheeses and place your skillet under the broiler. Just watch until the cheese is melted and starts to brown in some spots, about 2 minutes. Top with the scallions, tomato, pickled jalapeno slices, avocado, and cilantro.
- Serve the dip directly from the skillet with the chips.
TIP: If you want to make the beef and bean mixture in advance, you can. Just keep warm and wait until guests arrive / you’re ready to serve before topping with cheese and popping under the broiler.
RECOMMENDED TOOLS:
CAST IRON SKILLET:
RIMMED HALF SHEET BAKING PAN:
STAINLESS STEEL BENCH SCRAPER:
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