Skillet Nachos

Skillet nachos aren’t served in a skillet; they’re a shortcut way to making crunchy nachos without needing to wait for the oven to preheat. The method in our skillet nachos recipe calls for browning ground beef and then adding taco seasoning, corn, tomatoes and quick-cooking rice. A generous layer of melty cheese on top ensures that nobody gets short-changed when you dish the filling out onto individual plates of chips.

Ingredients for Skillet Nachos

Alejandro Monfort for Taste of Home

• Ground beef: Ground beef cooks quickly to make a savory, protein-rich topping for the skillet nachos.
• Diced tomatoes: A can of diced tomatoes adds a tangy flavor and juicy texture to the topping mixture, and the liquid helps hydrate the rice.
• Corn: Corn kernels, whether fresh or defrosted, add a touch of sweetness to the nachos.
• Instant rice: Instant rice is an easy way to add bulk and substance to the nacho topping.
• Taco seasoning: An envelope of taco seasoning adds a classic Mexican flavor profile—chili, cumin, garlic and more—to the nachos.
• Cheese: Shredded Colby-Monterey Jack melts beautifully and provides the creamy texture that every pan of nachos needs.
• Tortilla chips: Serve as a crunchy base for the nacho toppings. Any type of tortilla chips will be delicious. For a real treat, try making your own chips.
• Toppings: Customize your nachos with sour cream, fresh jalapenos, shredded lettuce and a squeeze of lime.

Directions

Step 1: Cook the ground beef

Alejandro Monfort for Taste of Home

In a large skillet, cook the beef over medium heat until it’s no longer pink, six to eight minutes, breaking it into fine crumbles. Drain any excess fat.

Step 2: Season and add rice

Alejandro Monfort for Taste of Home

Stir in the tomatoes, corn, rice, water, taco seasoning and salt. Bring the mixture to a boil. Reduce heat and simmer, covered, until the rice is tender and the mixture is slightly thickened, 8 to 10 minutes.

Step 3: Sprinkle with cheese

Alejandro Monfort for Taste of Home

Remove the taco meat from the heat and sprinkle the cheese. Cover and let stand until the cheese is melted, about five minutes.

Divide the tortilla chips among six plates and spoon the beef mixture over the chips. Top with sour cream, fresh jalapenos, shredded lettuce and a squeeze of lime.

Alejandro Monfort for Taste of Home

Recipe Variations

• Add beans: Mix a can of drained, rinsed black beans into the beef mixture or serve with warm refried beans.
• Use leaner ground meat: Substitute plant-based crumbles or use ground chicken or turkey in place of the beef.
• Serve as a dip: Instead of dishing out the taco meat onto plates of chips, serve it as-is in the skillet and leave the chips on the side. People can enjoy it like a dip.
• Make quesadillas: Spoon the mixture into a warm flour tortilla and fold in half to make beef quesadillas.

How to Store Skillet Nachos

Store leftover skillet nacho topping in an airtight container in the refrigerator for three to four days. To serve, reheat in the microwave. Add additional cheese, if desired.

Can you make skillet nachos ahead of time?

Yes! Prep the taco meat the day before, then reheat the mixture in a skillet or microwave. Top with extra cheese and serve with tortilla chips.

Skillet Nachos Tips

Alejandro Monfort for Taste of Home

Can I use leftover cooked rice?

Yes, you can use leftover cooked rice instead of uncooked instant rice. If you do, add the water a splash at a time to ensure the mixture is wet enough to simmer but not too wet.

Can you use regular uncooked rice in skillet nachos?

No, we don’t recommend using regular long-grain rice, as the cooking time and liquid quantity are meant for parboiled rice, which cooks quickly. Regular rice may require more liquid and take longer to cook.

What are the best toppings for skillet nachos?

In addition to sour cream, fresh jalapenos, shredded lettuce and lime wedges, you can customize skillet nachos with any toppings you like, such as salsa, pico de gallo, hot sauce, guacamole or pickled red onion.