Description
One Pot Cheesy Nachos is a hearty, flavorful dish combining seasoned ground beef, beans, and corn with layers of melted sharp cheddar and Monterey Jack cheese over crispy tortilla chips. Perfect for a crowd-pleasing appetizer or a satisfying main meal, it’s topped with fresh garnishes like guacamole, sour cream, and pickled onions for an irresistible Tex-Mex experience all made in one skillet and baked to gooey perfection.
Ingredients
Main Ingredients
- ½ tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Kosher salt and pepper, to taste
- 1 (4 ounce) can diced green chiles
- 2 tablespoons tomato paste
- 1 (14 ounce) can pinto beans, drained and rinsed
- 1 cup corn kernels
- 1 ½ cups beef or chicken stock
Cheese and Toppings
- 8 ounces sharp cheddar cheese, freshly grated
- 6 ounces Monterey Jack cheese, freshly grated
- Pickled onions, for topping
- Guacamole, for topping
- Sour cream, for topping
- Cilantro, jalapenos, cotija cheese, and other garnishes as desired
Additional
- Tortilla chips, as many as can be layered in the skillet
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the nachos later.
- Sauté Aromatics: Heat the olive oil in an oven-safe skillet over medium-low heat. Add the diced onion and minced garlic with a pinch of kosher salt. Cook, stirring often, until the onions are softened and translucent, about 5 minutes.
- Cook Ground Beef: Add the lean ground beef to the skillet. Season with a pinch of salt and freshly ground black pepper. Brown the meat thoroughly while breaking it apart with a spoon until fully cooked and no longer pink.
- Add Spices and Tomato Paste: Stir in cumin, smoked paprika, chili powder, and garlic powder. Mix well to coat the beef evenly. Add the tomato paste and diced green chiles, then cook for about 5 minutes, stirring frequently to let the flavors meld.
- Incorporate Beans, Corn, and Stock: Add the rinsed pinto beans and corn to the skillet. Pour in the beef or chicken stock and stir everything together. Simmer over medium heat for 5 to 6 minutes, stirring often until the mixture reduces slightly and thickens. Turn off the heat.
- Add Cheese and Chips Layer 1: Mix the shredded sharp cheddar and Monterey Jack cheeses together. Sprinkle half of the cheese evenly over the beef mixture in the skillet. Then add a layer of tortilla chips, placing them standing upright and distributing as many as you can fit for maximum crunch and coverage.
- Add Cheese Layer 2 and Bake: Sprinkle the remaining cheese evenly over the tortilla chips. Place the skillet in the preheated oven and bake for 10 to 15 minutes until the cheese is fully melted and bubbly, and chips are slightly golden.
- Serve and Garnish: Remove from oven and serve immediately. Top with sour cream, guacamole, pickled onions, cilantro, jalapenos, cotija cheese, or any other preferred toppings for a festive, delicious finish.
Notes
- Use an oven-safe skillet to avoid transferring the mixture to another baking dish.
- Adjust the amount of chili powder and smoked paprika to control the heat level.
- For a vegetarian version, substitute ground beef with ground plant-based meat or extra beans.
- Leftover nachos can be reheated in the oven to keep their crispiness.
- Freshly grating the cheese helps it melt better and enhances the dish’s texture.
- To make it gluten-free, ensure the tortilla chips are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
