Beef Taco Skillet Nachos
Crispy tortilla chips get piled with quick taco beef and melty cheese, then finished with fresh toppings.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (368 reviews)
INSPIRED BY
I wanted nachos that feel fun but do not require a giant tray and a ton of cleanup. The skillet method keeps it fast and hot.
Story
I have a soft spot for diner nachos that arrive sizzling and disappear in minutes. This is my home version, quick taco beef, chips, and cheese, then all the fresh stuff on top. The skillet keeps the bottom chips cozy in the sauce, and the top chips crisp. If you are feeding a crowd, put the toppings in bowls and let everyone go to town.
By Theo
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 cup diced onion
- 2 tbsp taco seasoning
- 2/3 cup salsa
- 1 cup canned black beans, rinsed
- 6 oz tortilla chips
- 1 1/2 cups shredded cheddar or Mexican blend
- 1/2 cup sour cream
- 1 small avocado, diced
- 1/2 cup chopped tomatoes
- 2 tbsp sliced jalapeños (optional)
- 1 lime, cut into wedges
Instructions
- Heat olive oil in an oven-safe skillet over medium-high heat. Add beef and onion, cook 6 to 8 minutes, breaking up the meat, until browned.
- Stir in taco seasoning and salsa. Simmer 2 minutes, then fold in black beans.
- Turn off heat. Scatter chips over the beef mixture, nudging some chips down into the saucy spots.
- Top with shredded cheese.
- Broil 2 to 3 minutes, just until the cheese melts and bubbles. Watch closely.
- Dollop sour cream, then top with avocado, tomatoes, and jalapeños. Squeeze lime over and serve immediately.
Chef Tips
- Use thick restaurant-style chips, they hold up better under the beef.
- If your salsa is watery, simmer the beef mixture an extra minute so the chips stay crisp.
- Swap black beans for pinto beans, or skip them and add extra chips.
- For a spicier pan, add a pinch of chipotle powder with the taco seasoning.
Cook's Notes
- Use an oven-safe skillet for the quick broil step, cast iron is ideal.
- Keep toppings ready before you broil, once the cheese melts you want to serve fast.
- If you prefer less grease, drain the beef after browning.