Upside-Down Skillet Taco Nachos
These skillet nachos are an upside-down version of regular nachos for a fun dinner twist. The taco-seasoned ground beef is cooked with veggies, beans, and cheese and topped with tortilla chips and shredded cheese. Serve it with sour cream and salsa or your favorite nacho toppings.
Usually, I’m partial to sheet pan nachos, but to make nachos feel more dinner-like, I turn to these skillet nachos. They’re an upside-down nacho situation, and you only need one skillet to make them. And, yes, we’re making them for dinner because don’t we all deserve a fun nacho dinner occasionally?
But, while we’re on that note, these nachos would not be out of place at your next game-day get-together or party. Put out all the nacho toppings so everyone can dress up their own. They’re super hearty with taco-inspired ground beef, beans, veggies, and (of course!) plenty of cheese and tortilla chips.
Ingredients
- Ground beef: I like to use 90% lean beef, but you can also use lean ground turkey.
- Seasonings: The meat is seasoned with salt, pepper, cumin, paprika, and chili powder.
- Fresh veggies: You’ll also need onion, garlic, and bell pepper.
- Canned veggies: Rotel (canned tomatoes and green chiles) plus a can of diced green chile.
- Beans: Black beans are great, but you can use pinto, kidney, or white beans if that’s what you have in your pantry.
- Cheese: Look for shredded Mexican blend cheese at the store or use the same amount of shredded cheddar or pepper jack cheese.
- Tortilla chips
- I like to garnish the nachos with sliced avocado, sour cream, salsa, and chopped cilantro. Some extra chips on the side are always a good idea.
How to Make Skillet Taco Nachos
☑️ Cook the Ground Beef and Veggies
Brown the beef in a large oven-safe skillet. Add the onion, garlic, peppers, and seasoning. Stir and cook it all together for a couple of minutes.
☑️ Assemble the Nachos
Add the beans, Rotel, and green chiles. Stir and bring the mixture to a simmer. Stir in some of the shredded cheese.
Once it’s melted, top the ground beef mixture with the tortilla chips and sprinkle the rest of the cheese over the top.
☑️ Broil
Turn the broiler on high and broil the nachos until the chips are toasty hot and the cheese is melted. This won’t take long, so keep an eye on them.
Recipe Tips
I like to use a big spoon to serve up the nachos. It makes getting a nice scoop of ground beef easy with the chips on top. Or, eat them straight from the pan – I’ve done it.
Leftover nachos will keep in the fridge for a few days. You can warm them up in the microwave.
More Nacho Recipes
Upside-Down Skillet Taco Nachos
This recipe is inspired by tacos but served as nachos in a skillet instead. Everything cooks in one pan on the stove to make things easy, but instead of layering the chips and toppings, you assemble the nachos with the chips on top. Just add your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Mexican-American
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (90%)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup diced onion
- 2 large garlic cloves, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can Rotel
- 1 (4-ounce) can diced green chiles
- 2 cups shredded Mexican blend cheese
- 8 ounces tortilla chips
- For serving: more tortilla chips, sliced avocado, sour cream, salsa, chopped cilantro
Instructions
- Heat the oil in a large oven-safe skillet over medium-high heat. Add the beef and break it apart as it cooks. Once it’s browned, add the salt and pepper and stir.
- Add the onion, garlic, bell pepper, cumin, paprika, and chili powder. Stir and cook it all for about five minutes.
- Add the beans, Rotel, and green chile. Stir and lower the heat to medium-low.
- Add half of the cheese and stir until it’s melted into the beef. Place the tortilla chips on top and sprinkle the rest of the cheese over the chips.
- Transfer the skillet to the oven and turn the broiler to high. Broil until the chips are toasted and the cheese is melted. Keep an eye on it – it will only take a few minutes.
- Serve the nachos with your favorite toppings.
Notes
Recipe inspired by Unwritten Recipes
Nutrition
- Calories: 574
- Sugar: 4.7g
- Sodium: 798mg
- Fat: 29.7g
- Saturated Fat: 10.8g
- Unsaturated Fat: 15.8g
- Trans Fat: 0.4g
- Carbohydrates: 45.3g
- Fiber: 9.5g
- Protein: 31.9g
- Cholesterol: 84.4mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipe Ideas
- Baked Italian Sandwich Sliders
- Slow Cooker Ground Beef Chili
- Easy Cheese Fries
- Jalapeno Popper Spread
I hope you try these skillet taco nachos! You’ll love every last bite – enjoy 🖤
