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One-Pan Cheesy Loaded Nacho Skillet

Alright, get ready to meet your new favorite weeknight obsession! This One-Pan Cheesy Loaded Nacho Skillet is seriously everything you want in a snack or meal: ooey-gooey cheese, crispy edges, and that unbeatable combo of savory toppings all baked in one skillet. I can’t tell you how many times this has saved me when the hangry crowd is circling and I need something fast but totally satisfying. Plus, it’s ridiculously easy to customize, which makes it a winner every time. Just picture the smell of melted cheese mingling with smoky taco seasoning—pure magic in the kitchen. Trust me, you’re going to want to dive right in!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb ground beef (or ground turkey, if you prefer)
1 packet (1 oz) taco seasoning
3 cups tortilla chips (preferably sturdy, like restaurant style)
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup canned black beans, rinsed and drained
1/2 cup corn kernels (fresh, canned, or frozen)
1/4 cup diced red onion
1/4 cup sliced jalapeños (optional, for heat)
2 green onions, sliced

For the Sauce / Garnish (if applicable):

1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 ripe avocado, diced (or guacamole if you like)
Fresh lime wedges, for squeezing

How I Make It

Step 1:

Start by heating a large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through—about 5-7 minutes. Drain any excess fat, then stir in the taco seasoning and a splash of water (about 1/4 cup) to help it bloom. Let it simmer until thickened and fragrant, about 2 minutes.

Step 2:

Reduce the heat to medium and scatter tortilla chips evenly over the cooked beef. The chips should cover the meat but not be packed too tightly—this helps create crispy, melty layers.

Step 3:

Sprinkle the black beans, corn, diced red onion, and jalapeños over the chips. Then generously cover everything with both cheeses—the sharp cheddar adds tang, and Monterey Jack melts beautifully for that creamy texture.

Step 4:

Transfer the skillet to a preheated oven at 375°F. Bake for about 10-12 minutes, or until the cheese is bubbly and golden in spots. Keep an eye on it to avoid burning the chips on the edges.

Step 5:

Remove the skillet carefully (it’ll be hot!) and sprinkle sliced green onions and fresh cilantro on top for a fragrant pop of color and flavor.

Step 6:

Serve straight from the skillet with dollops of sour cream and diced avocado, plus a squeeze of lime juice. Grab a fork and dig in—the layers of cheesy goodness paired with the crunchy chips will have you hooked!

Variations & Tips

Swap ground beef for shredded rotisserie chicken to change things up.
Use pepper jack cheese for an extra spicy kick.
Add diced tomatoes or salsa on top before baking to boost freshness.
If you don’t have an oven-safe skillet, transfer to a casserole dish before baking.
To keep chips extra crispy, bake just until the cheese melts and serve immediately.
For a vegetarian version, skip the meat and add extra beans or sautéed veggies like bell peppers and zucchini.

How I Like to Serve It

This skillet is a total crowd-pleaser for game day parties or casual movie nights. It pairs perfectly with a cold cerveza or a fizzy soda. And honestly, on cool fall evenings, it’s the ultimate cozy meal—comfort food that looks as fantastic as it tastes. Top with fresh pico de gallo and you’ve got a fiesta on a plate!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep chips crispy.
Ground beef must be cooked to 160°F for safety—use a meat thermometer if you’re unsure.

Closing: This cheesy-loaded skillet nails that perfect balance of crispy, gooey, and savory every time—you’ll keep coming back for more!