Cast Iron Nachos

Saturday’s are meant for relaxing and enjoying some good snack foods. These are also a hearty game day snack. 
Try making deep pan nachos in a large cast iron skillet. There are layers of chips with loads of cheese and tasty toppings. The cheese melts throughout the hot cast iron and crusts a little around the edges. Because cast iron holds it’s heat the nachos will stay hot to the last chip.
Make them to your liking by adding or omitting ingredients. There are no rules when it comes to nachos except that you should enjoy them!
Of course these can be made on a large baking sheet or even in 9×13 glass pans. 

Try serving my recipes for guacamole and Pico de Gallo along side to make these extra tasty.

  • grated cheddar cheese
  • grated pepper jack cheese, LOTS!
  • 1 cup black beans, drained
  • 1 cup cooked and seasoned ground beef
  • 1 tbsp taco seasoning
  • 1-2 diced Roma tomatoes
  • 1 green onion, sliced thin
  • fresh jalapeno pepper, diced small
  • 1/2 cup black olives
  1. Place a layer of chips on the bottom of a cast iron skillet.
  2. Drain black beans and stir half the taco seasoning into the beans and the other into the ground beef.
  3. Top chips with some of the black beans, ground beef and some of the other toppings, and lots of cheese.
  4. Continue to layer chips, beans, meat, toppings and cheese. 
  5. Save some of the fresh toppings to put on top of the nachos once they come out of the oven.
  6. Bake in 425º oven for approximately 10 minutes. Watch them and once the cheese is nicely melted and bubbly.
  7.  Pull out and cover top with remaining cut up tomatoes, onions, jalapenos, olives and cilantro. Serve with loads of sour cream, fresh salsa and guacamole. 
Happy Saturday!  

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