Beef Nachos In Cast Iron Skillet Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

Steps:

• 1. In 10 to 12 inch cast iron skillet that has been heated up on stove add the oil. Add the onion and cook a couple of minutes. Add the ground beef breaking it up while cooking. Add the garlic, oregano, cumin, salt , coriander and red pepper flakes. When the burger is no longer pink add the chicken stock. Cook until most has evaporated.
• 2. Place one cup each of the Monterey Jack and Cheddar Cheese in a bowl. Add the beef mixture and stir to melt the cheese. Whip out the skillet.
• 3. Preheat oven 400 degrees. Add a layer of chips to bottom of pan. Add a layer of the meat and cheese mixture. Add some red onion, green onion, and jalapeno's. Add 1/2 cup of each of the cheeses. Repeat twice more ending with the meat mixture and the remaining cheese. Place in the oven. Bake for 10 to 15 minutes until cheese is melted through.
• 4. Top with Pico, cilantro, salsa, and sour cream

Steps:

• Preheat oven to 425 degrees, with rack in upper third.
• Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
• Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.