Beef Enchilada Nacho Skillet

A skillet filled with nachos topped with melted cheese, jalapeno slices, diced avocado, and chopped cilantro. A bowl of tortilla chips and a partially filled glass of a light beverage are beside the skillet. Plates and a wooden board with chopped cilantro are in the background.

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Beef Enchilada Nacho Skillet

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.

Course Appetizer, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword gluten-free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 783kcal

Author Nicole Modic

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!

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