Crispy ground beef, nachos baked with cheese, fresh tomatoes plus spicy jalapeños, sour cream, avocado, limes and cilantro – the nacho skillet with ground beef is perfect for sharing and enjoying.
¡Buen provecho!
Nacho Skillet with Ground Beef
Ingredients
- 1 kg ground beef
- 1 bell pepper, as desired
- 2 tsp sweet paprika
- 2 tsp hot paprika, or smoked paprika
- 1 tsp cumin
- 0.5 tsp salt
- 2 tbsp oil for frying
- 1 bag tortilla chips (nachos), flavor of your choice
- 150 g grated cheese, to taste, e.g. cheddar or Gouda
- 3 tomatoes
- 0.5 avocado, (see Tips & Tricks)
- jalapeños, as desired
- sour cream or Schmand, as desired
- 3 sprigs cilantro, as desired
- lime wedges, as desired
Nutrition per serving, approx.: 1053 kcal66 g protein39 g carbs71 g fat6 g fiber
Estimates, calculated from the ingredients.
Equipment
- Ovenproof skillet, at least 28 cm (11 in) in diameter
Instructions
- Fry 1 kg ground beef with 2 tbsp oil for frying in an ovenproof skillet over high heat for about 10 min until crumbly.
- Meanwhile, cut 1 bell pepper into small cubes and fry along with the meat for 2 min.
- Season the ground beef with 2 tsp sweet paprika, 2 tsp hot paprika (or smoked paprika), 1 tsp cumin and 0.5 tsp salt.
- Remove the skillet from the heat and pile the ground beef up in the middle.
- Spread 1 bag tortilla chips (nachos) around the fried ground beef and sprinkle with 150 g grated cheese.
- Turn on the oven broiler and preheat the oven.
- Cut the 3 tomatoes into small cubes and set aside.
- Slice or dice 0.5 avocado and finely chop the 3 sprigs cilantro. Set both aside as well.
- Place the prepared nacho skillet on the middle rack of the oven and, depending on the strength of your broiler, broil for about 1-2 min until the cheese has melted. Careful! The nachos burn very quickly!
- Take the skillet out and top with the prepared tomatoes, avocado, cilantro as well as jalapeños and sour cream or Schmand(see Tips & Tricks) and the lime wedges.
Tips
- You can adjust all the ingredients to your liking. Whether more cheese, more heat, no bell pepper, cheese nachos or chili nachos, etc. – just try out what you and your fellow diners like best.
- If you only use half an avocado for the nacho skillet, the best way to store the other half in the fridge is to leave the pit in the middle. That way the avocado won’t turn brown at the cut surface and will still be fresh the next day.
- Sauerrahm, Schmand, saure Sahne – what are the differences between these German sour cream products? Basically, it comes down to the fat content. Sauerrahm and Schmand are largely similar, with a fat content of about 20 – 24%. Saure Sahne, on the other hand, has a fat content of only 10%.
- Storage: The ground beef mixture without nachos keeps for 2 to 3 days in the fridge or about 3 months in the freezer.
Find more kitchen tips from A to Z in our Kitchen A–Z.
Private notes
Saved only in your browser – nobody else can see them. They are included when you print.
Something didn’t work or did you spot a mistake? Just email contact@homemadestuff.blog – I appreciate every bit of feedback.
Frequently Asked Questions about Nacho Skillet with Ground Beef
Sour cream, Schmand or light sour cream – what’s the difference?
It’s all about the fat content. German sour cream and Schmand have about 20 to 24 percent fat, light sour cream only 10 percent. More on sour cream and Schmand.
What should I watch out for when broiling?
The nachos burn very quickly under the broiler. Broil the skillet for just 1 to 2 minutes until the cheese has melted, and stay close by.
What do I do with the leftover avocado half?
Leave the pit in the avocado half and put it in the fridge. That keeps the cut surface fresh, see keeping avocados fresh.
How should I store leftover nacho skillet?
The nachos get soggy in the sauce quickly. So store the ground beef mixture without the chips, if possible, in a sealed container. It keeps in the fridge for 2 to 3 days. Reheat it in a skillet and top with fresh nachos and cheese.
Can I freeze the nacho skillet?
The finished skillet with nachos and cheese doesn’t freeze well because the chips turn mushy. The ground beef mixture on its own can be frozen in portions for about 3 months, though. Thaw it in the fridge, reheat thoroughly and bake it with fresh nachos.
