Loaded Beef and Bean Nacho Skillet

• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa
• 1/2 cup water
• 4 cups tortilla chips
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced tomatoes

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it into crumbles with a spoon. Cook until browned, about 5 minutes.
3. 3 Stir in chili powder, cumin, garlic powder, and onion powder. Cook for 1 minute.
4. 4 Add black beans, kidney beans, frozen corn, salsa, and water. Stir to combine and simmer for 5 minutes.
5. 5 Arrange tortilla chips evenly over the beef and bean mixture.
6. 6 Top with shredded cheese and cover the skillet with a lid or foil. Cook until cheese is melted, about 3-5 minutes.
7. 7 Garnish with cilantro and diced tomatoes before serving.

Equipment

• Large skillet with lid or foil

Variations

• Add jalapeños for a spicy kick.
• Substitute ground turkey for a leaner option.

Substitutions

• Use canned diced tomatoes with green chilies in place of plain diced tomatoes for added flavor.
• If you're out of cilantro, parsley works in a pinch.

Pairings

• Guacamole
• Sour Cream
• Mexican Rice

Nutrition

Tips

• For extra heat, add a dash of hot sauce to the beef mixture.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the tortilla chips becoming soggy.

Serving Suggestions

• Serve with a side of guacamole and sour cream.
• Pair with a refreshing Mexican beer or a limeade.

FAQ