Skillet Nachos
This is the best way to eat nachos without worrying about your chips getting soggy or some of them not having enough toppings. This sizzling skillet will definitely get the party started!
Servings: 4
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.