Skillet Nachos Recipe


  • 8 ounces tortilla chips
  • 1 cup shredded Metropolitan Market rotisserie chicken, cooked ground beef, or pulled pork
  • 1/2 cup canned black beans, drained, rinsed and patted dry
  • 1 1/2 cups (about 6 ounces) shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1/2 cup thinly sliced green onion
  • 1 jalapeño pepper, thinly sliced, or 1/4 cup diced red bell pepper
  • Topping Suggestions:
  • Diced avocado
  • Chopped cilantro
  • Prepared salsa
  • Mexican crema or sour cream
  • Sliced pickled jalapeños
  • Lime wedges


  1. Preheat oven to 425°F. 
  2. Spread tortilla chips in a cast iron skillet or on a sheet pan lined with parchment paper or foil. Sprinkle with chicken, followed by beans, cheese, tomatoes, green onion, and jalapeño.
  3. Bake for 4 to 5 minutes, just until cheese melts.
  4. Add some of the suggested toppings, if you like. Serve warm. Be careful, a cast iron skillet will be hot.


Amount Per Serving (based on 6 servings)
Calories: 360
Fat: 18 g
Saturated Fat: 7 g
Cholesterol: 50 mg
Sodium: 460 mg
Carbohydrates: 32 g
Fiber: 2 g
Sugar: 2 g
Protein: 17 g
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“This recipe was quick and fun!! it’s full of all of our favorites. nice job.”

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