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.
Equipment
- 1 Cast Iron Skillet
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!
Calories: 783kcal | Carbohydrates: 61g | Protein: 41g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 818mg | Potassium: 869mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1136IU | Vitamin C: 17mg | Calcium: 596mg | Iron: 5mg
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