Nachos cooked in a cast-iron skillet and topped with sour cream and salsa.
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5 from 4 votes

Cast-Iron Skillet Macho Nachos - A Quick and Easy Recipe

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Lunch, Main Dish
Cuisine: American
Keyword: game-day appetizer recipes, nacho recipes
Servings: 12 servings
Calories: 400kcal
Author: Sharon Rigsby


  • 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. 


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. 


Calories: 400kcal | Carbohydrates: 25g | Protein: 23g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 428mg | Potassium: 597mg | Fiber: 6g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 360mg | Iron: 2.5mg