This is my Beef Enchilada Nacho Skillet, and it’s loaded with layers of tender cooked beef, crispy tortilla chips, shredded cheese, and a tangy enchilada sauce for the perfect hearty meal that the whole family will enjoy! With just 15 minutes of prep, it comes together in a breeze for the ultimate comfort dish.
Friends, did you ever make microwave nachos, growing up? Back when I was in college, it was one of those “meals” that I would make whenever I didn’t have groceries in the fridge and needed something quick and easy to eat. I’d take tortilla chips, put them on a plate with shredded Mexican cheese, and microwave them until the cheese melted. Then, I’d top them with whatever I had in the fridge – ground meat, tomatoes, rice, or even diced avocado, if I had any. Was it the most delicious meal in the world? Nope. But, did it do the trick? Yep!
These Enchilada Skillet Nachos are a BIG step-up from my sad college microwave nachos. They’re loaded with so many flavors: perfectly-cooked ground beef, spicy jalapeños, rice, shredded cheese, tortilla chips, and avocados, all smothered in a delicious red enchilada sauce. I mean, is there truly anything better than that? This is the perfect dinner to make for the entire family, and especially for picky kids. My boys and I love to dig into this skillet with a fork and eat it right from the pan. But if you’re looking to serve it to a crowd, it’s also the perfect game day recipe!
And, the best part about these skillet nachos? You can customize them to your liking! You can swap out the beef for ground chicken, pork, or turkey, add in a delicious corn salsa, or top with a homemade crema. The opportunities are endless, so feel free to get creative here and add in your favorite nacho toppings!
What You Need to Make These Nachos With a Twist
- Avocado Oil: I like using avocado oil in this recipe, because it is full of heart-healthy fats. However, you can use any oil of your choosing.
- 🥩 Ground Beef: Ground beef is a classic ingredient in tacos. I use 90/10 ground beef for a leaner option, but any type of ground beef will work well.
- 🌮 Taco Seasoning: You can use a premade taco seasoning, or make your own!
- 🌶️ Jalapeño: Diced jalapeño adds the perfect kick to these nachos! If you’re super sensitive to spice, you can always omit it, but I absolutely love the flavor.
- 🧄 Garlic: I always recommend using fresh garlic, whenever possible. It adds the best flavor!
- Red Enchilada Sauce: I like using a jarred enchilada sauce – Siete Foods is my favorite, but any red enchilada sauce will work well.
- Water: Water helps the rice cook to a perfectly tender texture!
- 🍚 Rice: The key is to use uncooked rice, in this recipe – the rice will cook as the filling cooks! I like using a long grain rice, but any rice should work well.
- Italian Parsley: A little fresh parsley adds the perfect flavor to these nachos.
- 🧀 Shredded Mexican Cheese: Cheese is essential for any nacho recipe. You can use dairy or non-dairy cheese, in this recipe – both work just as well.
- Tortilla Chips: Of course, it wouldn’t be nachos without the tortilla chips! Make sure the tortilla chips are extra crispy, so that they don’t get soggy in the skillet.
- 🥑 Avocado: I love topping these nachos with some diced avocado, for creaminess and a dose of healthy fats!
How to Make These Family-Friendly Nacho Skillet
To make these nachos, start by preheating your oven to 400 F. Next, add the olive oil to a 10-12 inch cast iron skillet. Heat the skillet on the stove, over medium-high heat. Dice the onion. Then, once the skillet is hot, add in the onion alongside the ground beef, and cook until onions have softened and the meat is almost cooked through – this should take approximately 5 minutes.
Then, dice the jalapeño and garlic, and add it to the skillet alongside the taco seasoning. Allow everything to cook together for another 2 minutes. Next, add the enchilada sauce, water, and rice to the skillet, and stir until everything is fully combined. Place the cover on the skillet and allow everything to cook, undisturbed, for 16-17 minutes.
Once the time is up, turn off the heat and remove the cover from the skillet. Chop the cilantro and add it to the skillet alongside half of the shredded Mexican cheese. Stir to combine. Then, add in the tortilla chips. Press them down so that you can fit as many as possible into the skillet, without them breaking.
Top the tortilla chips with the remaining shredded cheese, then transfer the skillet to the oven and allow it to bake for 10-12 minutes, until the cheese is fully melted. Once the cheese has melted, remove the skillet from the oven. Garnish the nachos with diced avocado and more sliced jalapeño and/or chopped cilantro, if desired. Serve and enjoy!
Frequently Asked Questions
Yes, absolutely! Shredded chicken, carnitas (pork), or even crumbled tofu are all excellent options that would taste delicious in this nacho skillet!
Yes! I love adding in a delicious corn salsa or topping it with my Quick Marinated Red Onions for a little bit of a kick.
Yes! Just swap out the beef for crumbled tofu or other plant-based crumbles to make this dish vegetarian-friendly.
To store this dish, simply wrap the top of the skillet with tin foil and transfer it to the fridge. When you’re ready to eat it again, pop it into the oven for another 5-10 minutes, until it’s warmed all the way through. This nacho skillet should stay good for up to three days!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Pound Lean Ground Beef, you can also use ground chicken or ground turkey, if desired.
- 2 Tablespoons Taco Seasoning
- 1 Jalapeño, de-seeded and finely chopped
- 3 Cloves Garlic, mashed
- 1 15 Ounce Jar Red Enchilada Sauce
- 2 ½ Cups Water
- 1 Cup Rice, uncooked
- ½ Cup Italian Parsley, chopped
- 1 ½ Cups Shredded Mexican Cheese
- 2 ½ Cups Tortilla Chips, make sure they're sturdy!
- 1 Avocado, diced
Instructions
- To make these nachos, start by preheating your oven to 400 F.
- Next, add the olive oil to a 10-12 inch cast iron skillet. Heat the skillet on the stove, over medium-high heat.
- Dice the onion. Then, once the skillet is hot, add in the onion alongside the ground beef, and cook until onions have softened and the meat is almost cooked through – this should take approximately 5 minutes.
- Then, dice the jalapeño and garlic, and add it to the skillet alongside the taco seasoning. Allow everything to cook together for another 2 minutes.
- Next, add the enchilada sauce, water, and rice to the skillet, and stir until everything is fully combined.
- Place the cover on the skillet and allow everything to cook, undisturbed, for 16-17 minutes.
- Once the time is up, turn off the heat and remove the cover from the skillet.
- Chop the cilantro and add it to the skillet alongside half of the shredded Mexican cheese. Stir to combine.
- Then, add in the tortilla chips. Press them down so that you can fit as many as possible into the skillet, without them breaking.
- Top the tortilla chips with the remaining shredded cheese, then transfer the skillet to the oven and allow it to bake for 10-12 minutes, until the cheese is fully melted.
- Once the cheese has melted, remove the skillet from the oven.
- Garnish the nachos with diced avocado and more sliced jalapeño and/or chopped cilantro, if desired. Serve and enjoy!
Rate & review
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Response
I am in the process of making these and I noticed that in the Ingredients list there are no onions listed, but in the directions it says “dice onion.” How much onion is needed if any? Thanks!