Skillet Nachos
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In this Skillet Nachos recipe, you’ve got an easy way to make and serve classic nachos for a party, Happy Hour or Game Day.
November 6th is National Nachos Day! You must celebrate with nachos. Order up some nachos at your favorite Mexican restaurant, or make them at home with this easy skillet nachos recipe! You can serve them as an appetizer before your chicken fajitas dinner!
Share the nachos love today by sharing your nachos creation on social media using the hashtags #nationalnachosday, #nachosday and #recipesforholidays.
Be sure to follow my November Food Holidays page so you never miss a food holiday in the month of November.
“Life is a nacho. It can be yummy-crunchy or squishy-yucky. It just depends on how long it takes for you to start eating it.”
-John Updike
The History of Nachos:
Nachos date back to the early 1940’s. They were created in 1943 by Ignacio “Nacho” Anaya, a maître d’ at a restaurant in Piedras Negras, Mexico. It is said that a group of American soldiers crossed the border and arrived at the restaurant after it had closed. Wanting to serve them something special, Anaya quickly created a dish using what he had on hand: tortilla chips, melted cheese, and jalapeños! He named the dish “Nachos Especiales,” after himself. The dish gained popularity, and over the years, many different variations began to appear, incorporating ingredients like guacamole, sour cream, and meats like chicken, steak and pork.
In the 1970’s, nachos began to become popular in American sports stadiums and movie theaters. Today, they are enjoyed all around the world, from gourmet versions to simple snack varieties.
Ingredients Needed:
- lean ground beef
- canned Rotel tomatoes and chiles
- frozen corn
- canned black beans
- water
- taco seasoning
- salt
- Colby-Jack cheese
- tortilla chips
- desired garnishes: tomato, sour cream, guacamole and jalapenos
How to make Skillet Nachos:
The complete, printable recipe is at the end of this post.
- In a large skillet over medium heat, cook the beef until cooked through, 6 to 8 minutes. Spoon out the fat and discard. Stir in the tomatoes, corn, beans, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered until the mixture is slightly thickened, 8 to 10 minutes.
- Preheat the oven to 400 ℉. In a separate large cast-iron skillet, pile in the chips. Spoon the beef mixture over the chips. Sprinkle the cheese evenly over the top.
Place in the oven for a few minutes, until cheese is nice and melted. Sprinkle the fresh tomatoes on top. Then top with dollops of sour cream, guacamole and some jarred jalapenos.
Tips and Substitutions:
- Use shredded chicken, pulled pork or chopped steak in place of the ground beef.
- Use kidney beans in place of the black beans (or leave out the beans!)
- Shredded cheddar cheese would also be great on skillet nachos.
What I Love About This Recipe:
- It’s easily made in an oven-safe skillet.
- Nachos are great comfort food.
- Everyone loves nachos.
You might also like to try sheet pan quesadillas or taco dip. And wash it all down with some margaritas!
Fun Facts About Nachos:
- Astronauts have even enjoyed nachos! In 2001, nachos were included in the menu for the crew aboard the Space Shuttle Endeavour.
- The largest plate of nachos ever made weighed over 4,000 pounds! It was created in 2017 in Flavio’s New Mexican Grill in Pasadena, California.
- There are breakfast nachos, dessert nachos, and even vegan nachos.
- Some gourmet versions of nachos feature ingredients like lobster, truffles, and unique cheeses.
- Cheddar cheese is popular for nachos, but nacho cheese sauce, a processed cheese product, is often used in restaurants and stadiums for its meltability.
Skillet Nachos
Ingredients
- 16 ounces lean ground beef
- One 10-ounce can Rotel tomatoes and chiles
- 1 cup frozen corn
- 1 cup black beans
- ¾ cup water
- One 1-ounce envelope taco seasoning
- ½ teaspoon salt
- 2 cups shredded Colby- Jack cheese
- 16 ounces tortilla chips
- chopped fresh tomatoes, sour cream, guacamole and jalapenos
Instructions
- In a large skillet over medium heat, cook the beef until cooked through, 6 to 8 minutes. Spoon out the fat and discard. Stir in the tomatoes, corn, beans, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered until the mixture is slightly thickened, 8 to 10 minutes.
- Preheat the oven to 400 ℉. In a separate large cast-iron skillet, pile in the chips. Spoon the beef mixture over the chips. Sprinkle the cheese evenly over the top. Place in the oven for a few minutes, until cheese is nice and melted. Sprinkle the fresh tomatoes on top. Then top with dollops of sour cream, guacamole and some jarred jalapenos.
