This skillet nacho recipe has become a favorite in our house lately – because it’s a great use for leftovers. When you have some leftover ground beef, taco meat, pork carnitas, or chicken, you can turn them into nachos very quickly! I made them in a skillet because my family size is small. If your family is larger, you can use a cookie sheet instead. I serve it “community style” by just putting the skillet in the middle of the dinner table and we grab what we want. It’s kind of fun to eat that way!
How to Make Oven-Baked Skillet Nachos
These nachos are easy to make and completely customizable to your tastes. Start with a layer of layer of tortilla chips in an oven-proof skillet or baking sheet, then add your cooked meat of choice. Top everything with cheese and any other toppings you want cooked and bake at 425 degrees Fahrenheit for 8-10 minutes.
Before serving add toppings of choice. Some topping ideas include black olives, sliced jalapeños, sour cream, avocado slices, gaucamole, salsa, or diced tomatoes. That’s it. Enjoy as a delicious appetizer or serve for a quick family dinner.
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Oven-Baked Skillet Nachos
Ingredients
- Tortilla chips
- Cooked Meat (taco beef or salsa chicken is best)
- Shredded cheddar or Mexican cheese
- Nacho toppings of choice– tomatoes, black olives, jalapeños, salsa, sour cream, etc.
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Spread the tortilla chips on the oven-proof skillet or cookie sheet.
- Sprinkle meat on top of the chips.
- Sprinkle cheese on top of the meat.
- Add anything else that you prefer to be baked, like black olives or jalapeños.
- Bake for 8-10 minutes until cheese is melted.
- Add other toppings like salsa or sour cream. Enjoy!
Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time. You can find her on Instagram.
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Any suggestions on what type of cheese to use? Would Velvetta work or should it be shredded Mexican or Cheddar?
Shredded would work best. The mexican is good if you want a little more taco flavor with the cheese. I personally prefer sharp shredded cheddar cheese because you get more flavor with less cheese (and less calories). If you slice the Velveeta in small chunks that should work too if you prefer the taste.