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
Servings: 12 servings
- 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