Skillet Nachos with Beef and Cheese

Ingredients

• 30 Yellow corn tortillas (Cut into triangles; white corn tortillas may also be used.)
• Vegetable oil for frying (Enough for shallow-frying in a skillet; it should be very hot.)
• Flaky salt (To taste; sprinkle over the tortilla chips while they are still hot.)
• 1.5 lb Ground beef (Preferably with a moderate fat content; drain the fat if desired.)
• 1 tsp Garlic powder (Estimated amount; the recipe indicates adding it to taste.)
• 1 tsp Onion powder (Estimated amount; adjust to taste.)
• 1 tsp Ground cumin (Estimated amount; adjust to taste.)
• 1 tsp Chili powder (Estimated amount; adjust to taste.)
• 1 tsp Dried oregano (Estimated amount; adjust to taste.)
• 1 tsp Smoked paprika (Estimated amount; adjust to taste.)
• 1 tsp All-purpose seasoning (Estimated amount; use your preferred seasoning blend.)
• 0.5 jar Salsa (Half a bottle or jar; the size is not specified.)
• 0.5 cup Water (Estimated amount; add enough to combine the ingredients and allow the beef to simmer gently.)
• 8 oz Colby Jack cheese (Shredded.)
• 1 cup Sour cream (For serving; estimated amount.)
• 1 cup Pico de gallo (For serving; homemade in the video.)
• 0.5 cup Green onions (Sliced, for finishing; estimated amount.)
• Jalapeño (Optional, sliced; mentioned as an optional topping.)

Steps

1. 1

   Cut the 30 corn tortillas into triangles. Place a shallow skillet with vegetable oil over medium-high heat and heat the oil until very hot, but not smoking.

2. 2

   Add a batch of tortilla triangles to the hot oil. Fry for 1–2 minutes, turning them several times if using a shallow skillet, until crisp and lightly golden. Watch them constantly because they burn easily.

3. 3

   Remove the tortilla chips with a slotted spoon and let them drain. Sprinkle with flaky salt while they are still hot. Repeat with the remaining tortillas, without overcrowding the skillet.

4. 4

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until completely browned and no longer pink, approximately 7–10 minutes.

5. 5

   Drain some of the fat from the beef if desired. Add the garlic powder, onion powder, cumin, chili powder, oregano, smoked paprika, and all-purpose seasoning. Stir until the beef is thoroughly coated and fragrant.

6. 6

   Add approximately half a bottle or jar of salsa and the water. Stir very well, scraping the bottom of the skillet to incorporate the flavors.

7. 7

   Let the mixture simmer gently for 5–10 minutes, stirring occasionally, until some of the liquid has evaporated and the beef is juicy but not watery.

8. 8

   Reduce the heat to low. Distribute the shredded Colby Jack cheese evenly over the beef.

9. 9

   Cover the skillet and cook for 5–10 minutes, until the cheese is completely melted and creamy, with the edges bubbling.

10. 10

    Arrange the tortilla chips on a large serving platter or individual plates. Spoon the cheesy beef over the top, distributing it evenly so each portion has beef and cheese.

11. 11

    Finish the nachos with sour cream, pico de gallo, and green onions. Add sliced jalapeños or other toppings to taste and serve immediately, while the tortilla chips are still crisp and the cheese is hot.

Notes

The amounts of spices, water, and toppings are not specified in the audio; practical estimates are provided. The oil should be very hot, but the tortilla chips require constant attention to prevent them from burning. If using a deep pot, it is not necessary to turn the tortilla chips during frying.

Nutrition per serving

• snack
• nachos
• Mexican food
• ground beef
• cheese
• homemade
• fried
• for sharing