Cast Iron Skillet Shredded Beef Nachos
Skillet nachos are the ultimate quick weeknight meal! Easy Shredded Beef Nachos are in and out of the oven in under 20 minutes and work just as well for a party appetizer as they do for a family dinner.
This post is sponsored by Ohio Beef. As always, all opinions are my own.
Quick Weeknight Shredded Beef Nachos
When 5:30 sneaks up on me, and I’m up a creek without a dinner plan, Skillet Nachos are my go-to recipe. They take about 20 minutes to throw together and are perfect for using up leftover meats, cheeses, and whatever random veggies are hanging out in the crisper drawer.
Today, I’m sharing one of my favorite nacho recipes, made with leftover barbacoa shredded beef. I’ve already waxed poetic about this Crock Pot Barbacoa Beef recipe. It’s one of our favorites, not only because of how deliciously spicy and juicy it is, but also because it leaves us with a TON of leftovers.
One barbacoa recipe can get us through a whole week with taco salad, Mexican Beef Stew, and burrito bowls, but the quickest (and arguably BEST?!) use is in these Skillet Shredded Beef Nachos.
These nachos are perfect fuel for busy weeknights, especially if you have active kids! The high quality protein in beef helps build muscle and provide energy to support kids (and parents!) on the go.
Today, I’ve got all the goods on making these deep dish nachos loaded up with allll the delicious toppings. You’re going to love this quick and easy dinner!
Here’s what you’ll need to make some killer spicy nachos!
- An ovenproof skillet. I prefer using a cast iron skillet, but any ovenproof skillet will work.
- Tortilla Chips (obvs)
- Leftover Barbacoa Beef
- Shredded cheese (and plenty of it!)
- Diced red onion
- Diced bell peppers
- Diced Tomatoes
- Sour Cream
- Pickled jalapenos or banana peppers
How to Make Skillet Nachos:
Prep. Preheat the oven to 400 degrees. If the leftover barbacoa was refrigerated, warm it up a bit in the microwave to take the edge off.
Layer. In a skillet, place a single layer of tortilla chips. Top it with a generous portion of cheese, followed by an even layer of shredded beef. Sprinkle with diced peppers and onions.
Add a second layer of chips, followed by another layer of cheese, beef, and veggies, finishing with a final sprinkle of cheese.
Bake. Toss the skillet in the oven and bake for 8-10 minutes or until cheese is very melted.
Top. Top the nachos with diced tomato, sour cream, cilantro, and pickled jalapenos, or whatever other toppings you desire.
Tips for Making Great Nachos:
- Choose a sturdy chip. I love a thin, crispy tortilla chip as much as the next guy, but when you’re going to be loading it up with toppings, you need something a little heartier. Of the ones I’ve tried, I think the best chips for nachos are Trader Joe’s Restaurant Style White Corn Tortilla Chips.
- Evenly layer the toppings– No one wants a dry chip in their pile of nachos! When I’m making skillet nachos, I like to do two separate layers of chips, cheese, and toppings so I can make sure every chip offers that perfect bite.
- Create a cheese barrier– Layer the cheese on the chips first, before adding the shredded beef and veggies. The cheese will help create a barrier between the wetter toppings and stop the dreaded soggy chip.
- Use freshly shredded cheese– Listen, I love the store bought shredded Mexican cheese blend and I often use it for nachos when I’m in a hurry. But if you want the meltiest nachos with irresistible cheese strings, go for cheese shredded right off the block.
Variations on Cast Iron Skillet Nachos:
- Don’t have a skillet? Simply spread and layer the nachos on a sheet pan and bake.
- Bulk it up. If you want your nachos to be a little heartier, add beans! This Black Bean and Corn Salsa is great on nachos!
- Mix up the toppings. Other great toppings include corn (add it before baking) or jalapenos, guacamole, pico de gallo, avocado, or easy Mexican queso (added after baking).
- Use different meats- These nachos would also work well with Crock Pot Taco Meat, Mexican Marinated Chicken, or Chipotle Grilled Chicken.
More Easy Weeknight Beef Recipes to Try!
This school year, thousands of Ohio families will buy beef. Ohioans spend $4.1 billion each year on beef, which is a nutritious, high-quality protein choice that fits easily into a healthy diet and any meal. Here are a few more of our favorite quick and easy beef recipes!
- Ground Beef and Potatoes Skillet
- 30 Minute Ground Beef Gyros
- Cheesy Ground Beef Quesadillas
- Ground Beef Empanadas
- 30 Minute Ground Beef and Broccoli
- Ground Beef Bulgogi
For even more ideas and nutrition information, visit OhioBeef.org!
Skillet Shredded Beef Nachos
Skillet nachos are made with layers of crunchy tortilla chips, onions, peppers, and shredded beef then topped with sour cream and cilantro for a delightfully cheesy, spicy dinner you can throw together in less than 20 minutes!
- 1/2 a large bag of thick tortilla chips
- 2 cups shredded barbacoa beef
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese
- ½ cup diced red onion
- ½ cup diced bell pepper
- 1 tomato, chopped
- 1 jalapeno, sliced
- Sour cream
- Chopped cilantro
- Preheat oven to 400 degrees.
- In a large cast iron skillet, layer 1/2 of the tortilla chips with 1/2 each of the cheeses, beef, onions, and peppers. Repeat with a second layer of chips, cheese, beef, and veggies, reserving a half cup of cheese for the top.
- Place the nachos in the oven and bake for 7-10 minutes, or until cheese are melted. Remove from the oven and top with tomatoes, chopped cilantro, sour cream, and sliced jalapenos, if desired. Serve immediately.
Wait to top the nachos with the cold toppings until right before serving. Nachos can be kept warm in a 175 degree oven for 20-30 minutes.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 121mgSodium: 483mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 36g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.