Are you looking for a quick, easy dinner idea or the perfect appetizer for your next party or game-day gathering? Look no further than this simple recipe for crowd-pleasing oven-baked, loaded Cast-Iron Layered Macho Nachos!
With crispy tortilla chips layered with seasoned ground beef, hearty black beans, plenty of melted cheese, tangy sour cream, spicy salsa, and jalapenos, these homemade, cast-iron skillet beef nachos are sure to impress.
Perfectly crispy and deliciously satisfying, this simple nacho recipe is great for any occasion, from lunch to dinner or even as a snack. So don’t miss out on this hands-down favorite at any party – whip up a batch today!
These layered nachos are packed with flavor and will surely be a hit with your friends and family. In this blog post, I’ll show you how to make perfect Macho Nachos at home and provide tips on customizing them to your taste preferences. So, grab your ingredients, and let’s get started.
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The secret to the best-loaded nachos:
There is nothing worse than eating a few nachos and then finding out the chips at the bottom are bare.
The secret is to add the ingredients in layers, which ensures that all chips are covered in melted cheese and other yummy ingredients.
Ingredient notes:
- Ground beef – adds flavor, texture, and protein to the dish. I like to use ground chuck, but you can also use ground turkey, chicken, or pork.
- Taco seasoning – is used to season the beef to perfection. I use purchased dry seasoning to keep things easy, but if you prefer to make your own, check out this recipe from my sister, Chula, over at the Pudge Factor blog: DIY Taco Seasoning.
- Black beans – are a good source of protein and fiber and have a slightly nutty and earthy flavor that pairs well with the other bold flavors.
- Tortilla chips – serve as the base and main ingredient of nachos. They provide a crunchy and crispy texture that complements the other ingredients.
- Cheese – is an essential ingredient. When it melts over the chips, it provides a rich, creamy flavor and helps bind the other ingredients together.
- Sour cream, salsa, and jalapeño peppers – are the crowning glory. They serve to add variety, texture, and flavor to the nachos.
(Specific measurements can be found in the recipe below.)
How to make macho nachos:
- Place a baking rack at least twelve inches below the oven broiler and preheat the oven to broil.
- Brown the ground chuck in a medium-sized skillet over medium heat. Drain or pour off any grease.
- Add two-thirds cup of water and the package of taco seasoning mix and bring the mixture to a boil. Cook for four to five minutes until the liquid has dissipated. Remove the skillet from the heat and set it aside to cool.
- To assemble the nachos, put a layer of tortilla chips in the bottom of a 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 twelve 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 ground beef mixture, and beans, and top with the remainder of the cheese.
- Add a few dollops of sour cream and a few spoonfuls of salsa, and top with jalapeño slices.
- Put under the broiler again and cook until the cheese melts and bubbles. Watch it carefully! This will only take a minute or two.
- Serve the cast iron skillet nachos immediately in the skillet with additional salsa and sour cream while still hot.
What are macho nachos?
Macho Nachos are a type of loaded nachos that are the ultimate game-day snack, Cinco de Mayo party starter, or perfect for a quick dinner!
Best toppings:
The nice thing about nachos is that you can add or change ingredients according to your taste. For example, 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 having tortilla chips and cheese. The rest is up to you!
- Shredded cheese: As mentioned before, cheese is a must-have topping for nachos. Shredded cheddar, Monterey Jack, or a blend of the two are the most popular options.
- Meat: Ground beef, steak, shrimp, brisket, shredded chicken, or diced pork are popular choices for meat toppings. They can be seasoned with cumin, chili powder, or taco seasoning. You can also make vegetarian nachos by leaving the meat out altogether.
- Beans: Refried or black beans are popular toppings for nachos, adding protein, fiber, and a creamy texture.
- Vegetables: Diced tomatoes, sliced black and green olives, onions, jalapeños, and bell peppers are classic vegetable toppings.
- Guacamole and sour cream: These toppings add creaminess and tanginess to the nachos, in contrast to the bold flavors.
- Salsa: A spoonful of salsa adds a bright and tangy flavor to nachos, and it can be customized to personal taste by choosing mild, medium, or hot varieties.
Experimenting with different combinations can lead to delicious and unique variations.
What cheese is best?
I like to use Monterey Jack or a Mexican Blend, but you can use whatever cheese you like or have on hand. The best cheese for nachos melts well and has a flavor that complements the other ingredients. Here are some common types of cheese that are often used for nachos:
- Cheddar cheese is a popular choice for nachos because it has a sharp and tangy flavor that goes well with the other ingredients. It also melts well.
- Monterey Jack cheese is milder and creamier and melts well. It has a subtle flavor that pairs well with other ingredients without overpowering them.
- Queso Blanco is a creamy, mild Mexican cheese often used in nachos. It has a smooth texture and a slightly tangy flavor that complements the other ingredients.
- Colby Jack cheese blends Colby and Monterey Jack cheese. It has a mild and creamy flavor and melts well, making it a good option for nachos.
Nacho bar ideas:
A nacho bar or party nachos is a fun way to serve nachos to a group of people. For example, I recently had company for dinner and decided to set up a nacho bar. Here is what I did:
- Start with a large platter of tortilla chips as the base of the nachos. Then, instead of using a cast-iron skillet, I gave each guest a quarter-sized (9.5 x 13 inch) rimmed baking sheet on which to build their sheet pan nacho masterpiece.
- Cheese: I offered a mix of different kinds of shredded cheeses You can also provide a nacho cheese sauce or smoked queso dip in a crockpot to keep it warm.
- I provided seasoned ground beef and ground turkey options, but shredded chicken, steak, or even chili would be great too.
- I also set out bowls of diced tomatoes, shredded lettuce, sliced jalapeños, sliced black olives, and black beans.
- In addition, I had bowls of salsa, guacamole, homemade pico de Gallo, and sour cream.
- I didn’t serve dessert nachos, but for a sweet twist, you could offer dessert nachos with cinnamon sugar topping, fresh fruit, whipped cream, and caramel or chocolate sauce.
What to serve with nachos:
Like my Walking Taco Casserole, these layered macho nachos sport all of the major food groups; I usually serve them as a main dish for dinner, along with a pitcher of my ultimate frozen margaritas or tasty frozen cranberry margaritas. However, they can also be a great side dish when paired with:
If you are serving macho nachos as an appetizer at a party, they would pair well with these Tex-Mex appetizers:
Recipe FAQs:
Nachos are best when eaten while they are still hot just after coming out of the oven. However, what you can do is make up the meat mixture up to twenty-four hours ahead. Cover and refrigerate this mixture until you are ready to assemble the nachos.
Nachos are at their best hot, right out of the oven. However, if you do have leftovers, they can be stored covered in the refrigerator for about three days.
To reheat, place them on a sheet pan and reheat in a 350 °F oven for about 10 minutes or until the cheese melts again.
Nachos made with 100% corn tortillas generally do not have gluten in them. However, you should check the label to make sure no other ingredients have been added.
Also, if you use purchased taco seasoning, be sure to check the list of ingredients on the package.
I’m in the broiling camp, mainly because it’s quicker, but I place them about ten inches below the broiler instead of right under it. You do have to watch them closely to make sure they don’t burn.
If you bake them in the oven, it takes about ten to twelve minutes per layer versus one to two minutes if they are placed under the broiler.
Top tips:
- 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 one large 12-inch cast-iron skillet or one 13 x 18-inch rimmed baking sheet with sides.
- I used mild salsa in this recipe; however, if you like things hot, feel free to use medium or hot.
- Since you will be serving these nachos in a hot skillet, be sure to use a hot pad to protect your table and cover the handle with a kitchen towel so no one will burn themselves.
More Tex-Mex or Southwestern recipes:
If you need more menu ideas, check out these popular options on my blog:
Still need more ideas? Check out all of my recipes in my Cinco de Mayo category.
⭐ ⭐ ⭐⭐⭐ 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; I hope you come back soon!
📋 Recipe:
Cast-Iron Layered Macho Nachos Recipe
Equipment
- Large cast iron skillet or 13×18 inch rimmed sheet pan
Ingredients
- 1 pound ground chuck
- 1 ounce packet dry taco seasoning mix
- 14.5 ounce can black beans, rinsed and drained
- 11 ounce bag tortilla chips
- 1 cup sour cream
- 1 cup salsa
- ¼ cup sliced fresh or jarred jalapeno peppers
- 2-4 cups shredded Monterey jack cheese, or Mexican blend
Instructions
- Place a baking rack at least twelve inches below the oven broiler and preheat the oven to broil.
- Brown the ground chuck in a medium-sized skillet over medium heat. Drain or pour off any grease.
- Add two-thirds cup of water and the package of taco seasoning mix and bring the mixture to a boil. Cook for four to five minutes until the liquid has dissipated. Remove the skillet from the heat and set it aside to cool.
- To assemble the nachos, put a layer of tortilla chips in the bottom of a 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 twelve 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 ground beef mixture, and beans, and top with the remainder of the cheese. Then, add a few dollops of sour cream and a few spoonfuls of salsa, and top with jalapeño slices.
- Put the skillet under the broiler again and broil until the cheese melts and bubbles. Watch it carefully! This will only take a minute or two.
- Serve the cast iron skillet nachos immediately in the skillet with additional salsa and sour cream while still hot.
Notes
Nutrition
**This recipe was originally published on January 27, 2016.
Hi Sharon! This recipe sounds wonderful, but step 7 is a little confusing to me. You put sour cream, Salsa, and jalapenos on top of the top layer and then put it back in the oven to melt the cheese?
Hi Terri, I’m sorry it was confusing. I changed it up a bit and I hope that helps. After you add the second layer of chips, meat, and cheese, plus the sour cream, salsa and jalapeños, you put the skillet back under the broiler until the cheese on the top layer melts. Does, this help?
I hope you enjoy it!
All the best,
Sharon
Nachos are definitely the quintessential game day serve. And I love that you made this in a cast-iron skillet. What a great ideal. I live in KC and our city is beyond excited at this point with the Super Bowl win. Thanks for sharing your nacho recipe.