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!
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Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 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 Estimate
Calories: 574kcal | Carbohydrates: 45.3g | Protein: 31.9g | Fat: 29.7g | Saturated Fat: 10.8g | Polyunsaturated Fat: 15.8g | Trans Fat: 0.4g | Cholesterol: 84.4mg | Sodium: 798mg | Fiber: 9.5g | Sugar: 4.7g
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