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
- 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.
- 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.
- 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.