Cast Iron Nachos

From America's Test Kitchen


  • 2 Tbs vegetable oil
  • 1 Onion, chopped fine
  • 1/2 Lb 90% lean ground beef
  • 1 Tb chili powder
  • 1 Clove garlic, minced
  • 1 Tsp minced fresh oregano or 1/4 teaspoon dried
  • 1/2 Tsp ground cumin
  • 1/2 Tsp ground coriander
  • 1/4 Tsp  cayenne pepper
  • 1/2 Tsp  salt
  • 1/2 Cup Chicken broth
  • 8 Oz Monterey Jack cheese, shredded (2 cups)
  • 8 Oz sharp cheddar cheese, shredded (2 cups)
  • 8 Oz tortilla chips
  • 1/4 Cup jarred jalapeños, chopped
  • 2 scallions, sliced thin


  1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and cook until softened, about 5 minutes. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in chili powder, garlic, oregano, cumin, coriander, cayenne, and salt and cook until fragrant, about 1 minute.
  2. Stir in broth, scraping up any browned bits, and cook until nearly evaporated, about 2 minutes. Transfer mixture to medium bowl and stir in 1 cup Monterey Jack and 1 cup cheddar.
  3. Wipe skillet clean with paper towels. Spread half of tortilla chips evenly in now-empty skillet. Sprinkle 1/2 cup Monterey Jack and 1/2 cup cheddar over chips, then top with half of beef mixture, followed by half of the jalapeños. Repeat layering with remaining chips, 1/2 cup Monterey Jack, 1/2 cup cheddar, beef mixture, and jalapeños. Transfer skillet to oven and bake until cheese is melted and just beginning to brown, 10 to 15 minutes. Sprinkle with scallions and serve.

Facebook Comments