Beef Nachos In Cast Iron Skillet Recipes

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NACHO BEEF SKILLET



Nacho Beef Skillet image

The kids'll come running when nachos are on the menu! Turn the popular snack into a hearty meal in minutes with ground beef

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
8 oz Mexican prepared cheese product (from 16-oz loaf), cut into cubes
6 oz nacho-flavored tortilla chips (about 64 chips)

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  • Reduce heat to medium. Add corn and tomatoes to beef in skillet; cook until thoroughly heated and desired consistency, stirring occasionally.
  • In small microwavable bowl, microwave cheese cubes and 2 teaspoons water uncovered on High 15 seconds; stir and repeat until cheese is melted and smooth.
  • Divide tortilla chips evenly among 6 plates. Top with beef mixture; drizzle with melted cheese. Garnish with chopped fresh cilantro, if desired.

Nutrition Facts : Calories 460, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 11 g, TransFat 1 g

SKILLET NACHOS



Skillet Nachos image

My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen corn, thawed
3/4 cup uncooked instant rice
1/2 cup water
1 envelope taco seasoning
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
1 package (16 ounces) tortilla chips
Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

SKILLET CHILI NACHOS



Skillet Chili Nachos image

Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.

Provided by Riley Wofford

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6

10 cups tortilla chips
2 cups Easy Beef Chili
1 can (15 ounces) drained and rinsed black beans
2 cups shredded cheddar cheese
Sliced radishes and jalapenos, and cilantro leaves, for topping
Sour cream, salsa, and sliced avocado, for serving

Steps:

  • Preheat oven to 425 degrees, with rack in upper third.
  • Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
  • Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

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