Best Skillet Nachos Recipes

SKILLET CHILI NACHOS

Steps:

• Preheat oven to 425 degrees, with rack in upper third.
• Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
• Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

SKILLET NACHOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

SKILLET NACHOS

Steps:

• In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
• Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
• Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

SKILLET CHICKEN NACHOS

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
• Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

SKILLET NACHOS

Steps:

• Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
• Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
• Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
• Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

OVEN SKILLET NACHOS

Steps:

• Preheat oven to 375°F. Pour a thin layer of enchilada sauce across the bottom of a large skillet. Spread the refried beans on top and add a little salt and pepper if desired. Then sprinkle on a little bit of cheese. I like to use a mix of freshly grated mozzarella and fontina.
• Next, layer on tortilla chips with another layer of cheese (about 3/4 cup). Repeat, so that you have 3 layers of chips. Top the final layer of chips with the remaining cheese. Drizzle 2 to 3 Tablespoons of the enchilada sauce on top. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.
• Top with your favorite toppings, just before serving. My favorites are guacamole and pico de gallo. Serve immediately.

BEEF NACHOS IN CAST IRON SKILLET

Steps:

• 1. In 10 to 12 inch cast iron skillet that has been heated up on stove add the oil. Add the onion and cook a couple of minutes. Add the ground beef breaking it up while cooking. Add the garlic, oregano, cumin, salt , coriander and red pepper flakes. When the burger is no longer pink add the chicken stock. Cook until most has evaporated.
• 2. Place one cup each of the Monterey Jack and Cheddar Cheese in a bowl. Add the beef mixture and stir to melt the cheese. Whip out the skillet.
• 3. Preheat oven 400 degrees. Add a layer of chips to bottom of pan. Add a layer of the meat and cheese mixture. Add some red onion, green onion, and jalapeno's. Add 1/2 cup of each of the cheeses. Repeat twice more ending with the meat mixture and the remaining cheese. Place in the oven. Bake for 10 to 15 minutes until cheese is melted through.
• 4. Top with Pico, cilantro, salsa, and sour cream

SKILLET CHICKEN NACHOS

Steps:

• 1. Place cooked chicken breast in a pan.
• 2. Pour picante sauce, Rotel tomatoes, and rinsed and drained black beans over the chicken. Stir together.
• 3. Add seasoning.
• 4. Simmer 15-20 minutes. Serve with tortilla chips.

SKILLET CHICKEN NACHOS

Steps:

• Combine all ingredients, except cheddar cheese in skillet over medium heat.
• Bring to a boil, reduce heat and simmer for about 10 minutes.
• Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
• Serve with tortilla chips.

SKILLET CHICKEN NACHOS

Steps:

• Cook chicken in large skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally; drain.
• Return chicken to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
• Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.

SPICY BLACKENED SHRIMP SKILLET NACHOS

Steps:

• Preheat oven to 350 degrees, or start your broiler.
• Heat a large cast iron skillet on high heat until very hot and starts to smoke.
• Add one tablespoon of dressing, shrimp, chopped red peppers and seasoning to the skillet.
• Cook, stirring frequently, for 1 to 2 min. or until shrimp is heated through and evenly coated with dressing mixture.
• Stir in remaining tablespoon of dressing.
• Remove shrimp mixture from skillet.
• Layer half of the chips, shrimp mixture and cheese. Repeat layers.
• Place in oven for 3-5 minutes or until cheese is melted.
• Or Broil for 1-2 minutes or until cheese is melted.
• Top nachos with onions, cilantro and jalapenos.
• Serve immediately