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Loaded Nacho Beef Skillet

Loaded nacho beef skillet with seasoned ground beef, melty Mexican cheese, and crunchy tortilla chips. One-pan Tex-Mex dinner with a quick simmered bean-corn-tomato mixture that turns thick and flavorful.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Olive oil
  • 1 tbsp olive oil
Ground beef and aromatics
  • 1 lb lean ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
Seasonings
  • 1 tbsp taco seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Nacho filling
  • 1 cup chunky salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
Cheese and nacho crunch
  • 2 cup shredded Mexican cheese blend
  • 2 cup tortilla chips
  • 0.25 cup sliced jalapeños
  • 2 tbsp chopped fresh cilantro
Optional toppings
  • sour cream Optional
  • diced avocado Optional
  • guacamole Optional
  • sliced green onions Optional
  • lime wedges Optional

Equipment

  • 1 cast iron skillet

Method
 

Cook beef and onions
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat. Cook the lean ground beef and yellow onion for 6–8 minutes until the beef is browned and no pink remains, then drain excess grease if needed.
Season the filling
  1. Stir in the garlic, taco seasoning, smoked paprika, ground cumin, salt, and black pepper. Cook for 1 minute until fragrant.
Simmer the nacho base
  1. Add the chunky salsa, black beans, corn, and diced tomatoes. Stir well and simmer for 5 minutes until slightly thickened.
Melt the cheese
  1. Sprinkle the shredded Mexican cheese blend evenly over the beef mixture. Cook for 2 minutes until the cheese begins to melt, or place the skillet under a broiler for 2–3 minutes until bubbly and lightly golden.
Load and serve
  1. Top with tortilla chips, sliced jalapeños, and chopped cilantro. Add sour cream, diced avocado, guacamole, sliced green onions, and lime wedges if desired.
  2. Serve immediately while the cheese is hot and the chips remain crisp. For best texture, assemble and eat right away.

Notes

For the crispiest chips, keep them off to the side until the cheese is fully melted and bubbly, then top at the last moment. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until hot, then add fresh chips if you want crunch again. Freezing is not recommended because chips lose texture and cheese can change as it thaws. For a lighter option, use leaner ground beef or swap in a reduced-fat Mexican cheese blend.