Whether you are looking for the perfect party starter, a game-day snack, or a quick family-friendly weeknight dinner, these Cast-Iron Skillet Macho Nachos are sure to draw raves from everyone.
Some folks like to watch football and some that are just in it for the food. These no-silverware-necessary Cast-Iron Skillet Macho Nachos are perfect for both factions. I guarantee you that while these yummy nachos will be the hands-down favorite at any party, they are the ultimate party snack for a Super Bowl or Cinco de Mayo Party.
This recipe is one of our family’s favorites. Try it today, or experiment and make your favorite nachos!
The secret to the best macho nachos:
There is nothing worse than eating a few nachos, and then when you dig down a little, the chips at the bottom are bare.
Adding your ingredients in layers to ensure that all chips are covered in something yummy and then melting the cheese on the first layer ensures that every chip is covered in something delicious!
They are versatile:
The nice thing about nachos is that you can add or change ingredients according to your taste. Swap the ground chuck for chicken, and you have chicken nachos. Leave the meat out altogether, and you still have nachos. I think the only rule for nachos is you have to have tortilla chips and cheese. The rest is up to you!
How about a nacho bar?
For a fun twist, why not set up a nacho bar, where you give each person a pan of tortilla chips and cheese and then let them add the toppings they like. Besides the toppings I include in this recipe, you could also choose any of the following: Pico de Gallo, refried beans, chopped onion or scallions, black olives, sliced avocado, diced tomatoes, or cilantro.
What kind of cheese?
Let’s face it, cheese and lots of it are a significant component in nachos. I use Monterey Jack in this recipe, but you can use whatever cheese your family likes. Or, mix it up and use 2 or 3 different types of cheeses. It’s up to you.
You will also notice, I give a pretty big range of the cheese amount, two-four cups. We like a lot of cheese, but feel free to scale back on this to suit your taste.
More game-day appetizers:
If you need some more game-day recipes for menu ideas, check out these popular options on my blog:
- Best Crispy Baked Buffalo Wings with Buffalo Sauce
- Easy Make-Ahead Buffalo Chicken Dip with Blue Cheese
- Quick and Easy Pigs in a Blanket
- The Best Crispy Buffalo Shrimp
- Baked Bacon Ranch Jalapeno Poppers
- Brown Sugar Glazed Bacon Wrapped Shrimp
Still, need more ideas? Check out all of my quick and easy appetizers in my recipe-by-category section.
What you will need:
The ingredients for this recipe include ground chuck, dry taco seasoning mix, a can of black beans, tortilla chips, sour cream, salsa, jalapeño peppers, and shredded cheese.
How to make macho nachos:
Preheat the broiler.
Brown the ground chuck in a medium-size skillet over medium heat. Drain or pour off any grease.
Add 2/3 cup of water and the package of taco seasoning mix and bring to a boil. Cook four to five minutes. Set aside to cool.
To assemble your nachos, put a layer of tortilla chips in the bottom of a baking sheet or large cast-iron skillet. Sprinkle half of the ground beef mixture and half of the black beans over the first layer of chips.
Top with one to two cups of shredded cheese.
Place on a rack at least 10 inches under the broiler for one to three minutes or until the cheese has melted. Carefully remove from the oven.
Add another layer of chips, the meat mixture, and beans and top with the remainder of the cheese.
Add a few dollops of sour cream, a few spoonfuls of salsa, and top with jalapeño slices.
Put under the broiler again and cook until the cheese is melted and bubbling. Watch it carefully! This will only take one to three minutes.
Serve immediately with additional salsa and sour cream while still hot.
Nachos can’t be made ahead, but what you can do is make up the meat mixture up to twenty-fours ahead. Cover and refrigerate until you are ready to assemble the nachos.
You will notice, I give a pretty big range of the cheese amount, two to four cups. We like a lot of cheese, but feel free to scale back on this to suit your taste.
This recipe makes enough for two 10-inch cast-iron pans or one regular size baking sheet with sides.
Good substitutes for the Monterey Jack cheese are a Mexican or Italian blend, cheddar cheese, cotija, queso fresco, or manchego.
I used mild salsa in this recipe; however, if you like things hot, feel free to use medium or hot.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Cast-Iron Skillet Macho Nachos - A Quick and Easy Recipe
- 1 pound ground chuck
- 1 oz dry taco seasoning packet
- 14.5 oz black beans rinsed and drained
- 11 oz tortilla chips bag
- 1 cup sour cream
- 1 cup salsa
- 1/4 cup sliced fresh or jarred jalapeno peppers
- 2-4 cups shredded Monterey jack cheese
- Brown the ground chuck in a medium-size skillet over medium heat, and drain any grease. Add 2/3 cup of water, the taco seasoning mix and bring to a boil. Cook 4-5 minutes. Remove from heat and set aside.
- Add a single layer of tortilla chips to the bottom of a baking sheet or large pan. Sprinkle half of the ground beef mixture and half of the black beans over the chips. Top with 1-2 cups shredded cheese.
- Place on a rack at least 10 inches under the broiler for one to three minutes or until the cheese has melted. Carefully remove from the oven.
- Add another layer of chips, meat mixture, and beans and top with the remainder of the cheese.
- Add a few dollops of sour cream, a few spoonfuls of salsa, and top with jalapeño slices.
- Put under the broiler and cook until the cheese is melted and bubbling. Watch it carefully! This will only take one to three minutes.
- Serve immediately with additional salsa and sour cream while still hot.
**This recipe was originally published on January 27, 2016. Republished on February 1, 2020, with expanded directions, the addition of tips, and new photos. I also tweaked the recipe slightly.