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Cast Iron Skillet Nachos

Elevate your tailgate gathering with these stunning, hearty Cast Iron Skillet Nachos. Multiple layers of crunchy chips, warm refried beans, thick savory chili-seasoned beef, and bubbling sharp cheddar cheese baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American South
Ingredients Equipment Method

Ingredients
  

The Nacho Foundation
  • 1 large bag restaurant-style tortilla chips
  • 1 15-ounce can refried beans
  • ¼ cup chicken or beef broth to thin
  • 2 cups sharp cheddar cheese thick shredded
  • 1 lb ground beef cooked and chili-seasoned
The Finishes
  • ½ cup sour cream
  • ½ cup fresh salsa
  • 1 ripe avocado chopped
  • ¼ cup green onions thinly sliced
  • ¼ cup fresh cilantro chopped

Equipment

  • 1 Large heavy cast iron skillet
  • 1 Medium saucepan

Method
 

The Skillet Build
  1. Preheat the oven to 400°.
  2. Line the bottom of a large, heavy cast iron skillet with an even layer of the crunchy tortilla chips.
  3. Cover the chips generously with shredded sharp cheddar cheese.
  4. Place the canned refried beans into a small saucepan over medium-low heat. Stir in the chicken or beef broth slowly until the beans thin out just enough to become easily spoonable.
  5. Spoon half of the warm refried beans evenly over the cheese.
  6. Top the bean layer with half of the cooked, chili-seasoned ground beef.
The Second Story
  1. Repeat the exact process to build a towering second layer: chips, sharp cheddar cheese, the remaining refried beans, and lastly the remaining ground beef.
  2. Finish by heavily topping the entire skillet with a final generous mound of sharp cheddar cheese.
The Thermal Melt
  1. Bake in the preheated 400° oven until the massive mound of cheese is completely melted and bubbly, which takes about 20 to 30 minutes.
  2. If desired, place the skillet under the hot broiler for 1 to 2 minutes right at the end to deeply toast the cheddar cheese until golden.
  3. Remove from the oven carefully. Top the hot nachos immediately with the fresh finishes: dollops of sour cream, salsa, chopped avocado, green onions, and vibrant cilantro. Serve hot right out of the skillet!