Taco Skillet Nachos are the best kind of party food! All of your favorite flavors for tacos topped onto a bed of tortilla chips for a delicious appetizer!
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I absolutely LOVE nachos! Like these buffalo chicken skillet nachos I made a while ago!
The family devoured them! Because they did I decided to make these and they will not disappoint!
TO MAKE SKILLET NACHOS:
- I like to use restaurant style tortilla chips but you could definitely use any kind your would like.
- Using rotisserie chicken really speeds up the process of making these nachos. Basically you throw everything together and pop it into the oven.
- I precooked my meat and added the taco seasoning to it.
- You can add any favorite taco ingredients to these, but I went with just a few simple ingredients.
- My skillet is the small size. Which is 6 inch but you could use any size. You would just need to increase the quantities of your ingredients!
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Looking for more nacho recipes? How about these!
- Mediterranean Nachos from the Weeknight Dinner Cookbook
- 30 Minute Nacho Skillet
- Quick Sheet Pan Nachos
Taco Skillet Nachos
- 1/2 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 2 cups colby jack shredded cheese
- 3-4 cups tortilla chips
- 1/4 cup cherry tomatoes diced
- 2 tablespoons green onions chopped
- 2 tablespoons sour cream
Preheat oven to 375 ℉
In pan add ground beef, taco seasoning and 1/4 cup water. Cook over medium heat for about 4 minutes or no longer pink. Set aside.
Add taco seasoning and 3 tablespoons water. Cook for 2 more minutes. Set aside.
In small skillet add tortilla chips.
Top with cheese.
Top with ground beef.
Bake for 11-13 minutes or until cheese has completely melted.
Top with tomatoes, green onions and sour cream.
Serve warm and ENJOY!