Skillet Nachos Supreme 
Difficulty: Beginner  |  Prep Time: 25 Minutes  |  Serves 6-8

  • 1 tablespoon olive oil
  • 1 pound ground beef OR 2 cups diced grilled chicken (both optional)
  • 2 cloves garlic, minced
  • 1 package taco seasoning OR Make Your Own
  • 1 bag tortilla chips
  • 1 can black beans or pinto beans, drained and rinsed
  • ½ cup shredded Monterey Jack cheese
  • 1 tomato, diced
  • ¼ cup diced red onion
  • 1 jalapeno, diced
  • 2 tablespoons sour cream
  • ½ cup cilantro
  • 1 ½ cups shredded cheddar cheese

This recipe lends itself well to substitutions or omissions. If an ingredient is not to your liking, feel free the leave it off. Begin by preheating your oven to 350˚F. Lightly oil a frying pan and add the ground beef, cooking it over medium heat until it has browned, breaking it apart into crumbles as it cooks. As the beef cooks, dice the red onion and tomato; slice the jalapeños. Once those are prepared, open, drain, and rinse the can of beans. Set all three components aside. Once browned, drain the excess fat from the pan and add the taco seasoning. Mix the seasoning well, and set the pan aside from the heat. If using diced grilled chicken, warm the chicken in the pan, add the taco seasoning, and mix thoroughly. Next, in a cast iron or oven-safe skillet, add one layer of tortilla chips. Top the chips with half of the ground beef or chicken, beans, tomato, red onion, jalapeño, and cheese. Once the first layer is topped, cover with more chips and to the second layer, only add the remaining meat, beans, onion, and cheese. Place the skillet in the oven and bake until the cheese is melted, about ten minutes. Remove the skillet from the oven carefully as the handle is hot. Lastly, top the nachos with the remaining diced tomatoes, sliced jalapeño, cilantro and a dollop of sour cream. Serve immediately.

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