Skillet Nachos Recipe
Skillet Nachos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mom gave me a fundraiser cookbook, and the recipe I’ve used most is for skillet nachos. My whole family's on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup fresh or frozen corn, thawed
  • 3/4 cup uncooked instant rice
  • 1/2 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 package (16 ounces) tortilla chips
  • Optional toppings: sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Directions

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes until rice is tender and mixture is slightly thickened.
Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired. Yield: 6 servings.
Originally published as Skillet Nachos in Simple & Delicious June/July 2015

Nutritional Facts

1 serving (calculated without optional toppings): 676 calories, 31g fat (10g saturated fat), 63mg cholesterol, 1293mg sodium, 74g carbohydrate (4g sugars, 4g fiber), 25g protein.

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup fresh or frozen corn, thawed
  • 3/4 cup uncooked instant rice
  • 1/2 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 package (16 ounces) tortilla chips
  • Optional toppings: sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges
  1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes until rice is tender and mixture is slightly thickened.
  2. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired. Yield: 6 servings.
Originally published as Skillet Nachos in Simple & Delicious June/July 2015

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Reviews forSkillet Nachos

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MY REVIEW
chris_giles18 User ID: 2108383 244080
Reviewed Feb. 18, 2016

"To cut back on the sodium, I omitted the salt and used my own taco seasoning mix which is sodium-free. You could also use the unsalted variety of tortilla chips to cut back even more. Husband approved, we will having this again for sure."

MY REVIEW
Angel182009 User ID: 6228642 229678
Reviewed Jul. 17, 2015

"Nachos are my favorite appetizer so I love when I can make them for dinner. This recipe was delicious! The whole family enjoyed it and it was so easy for me to put together."

MY REVIEW
rebeccascafe User ID: 8039558 226315
Reviewed May. 14, 2015

"Made this last night, and we really liked it! Very fast and easy."

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