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 macho nachos are sure to impress.
Large cast iron skillet or 13x18 inch rimmed sheet pan
Ingredients
1poundground chuck
1ouncepacket dry taco seasoning mix
14.5ouncecan black beans,rinsed and drained
11ouncebag tortilla chips
1cupsour cream
1cupsalsa
¼cupsliced fresh or jarred jalapeno peppers
2-4cupsshredded 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
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 cast-iron skillet or one 13 x 18-inch rimmed baking sheet with sides. I used mild salsa and mild taco seasoning in this recipe; however, if you like things spicy, 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.