Rachael Ray's Beef 'n' Bean Skillet Macho Nachos

Nachos for dinner? Yup.
Publish date:
beef 'n' bean skillet macho nachos

Recipe by Rachael Ray

  • 4Servings


  • 2 tbsp. olive or vegetable oil

  • 1 lb. ground beef

  • Salt and pepper

  • 2 tbsp. (about 2 scant palmfuls) chili powder (I like Gebhardt)

  • 2 tsp. (about 2/3 palmful) ground cumin

  • 2 tsp. (about 2/3 palmful) ground coriander

  • 1 small onion, finely chopped

  • 1 jalapeño chile, finely chopped

  • 2 large cloves garlic, finely chopped

  • 1 can (about 15.5 oz.) pinto beans, drained

  • Yellow or blue corn tortilla chips, for serving

  • 1 cup (4 oz.) shredded pepper Jack or Monterey Jack

  • 1 cup (4 oz.) shredded Chihuahua cheese or mild cheddar

  • 1 tomato, seeded and chopped

  • 1 sprig fresh oregano, leaves stripped and finely chopped, or 1 tsp. dried oregano

  • Pickled jalapeño slices

  • A small handful of fresh cilantro or flat-leaf parsley leaves, chopped

  • 1 avocado—pitted and peeled, then chopped and dressed with the juice of 1 lime (about 2 tbsp.)

  • 2 scallions, chopped


1. Preheat the oven to 400°.

2. Heat a medium cast-iron skillet over medium to medium-high. Add the oil, two turns of the pan. Add the beef. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the spices. Cook, stirring often, until aromatic, about 1 minute. Add the onion, chile, and garlic. Cook, stirring often, until softened, about 3 minutes. Add 1/2 cup water. Cook, stirring often, until absorbed, about 4 minutes. Stir in the beans. Reduce heat to low.

3. Scatter the chips on a rimmed baking sheet. Toast in the oven until lightly browned, 3 to 5 minutes. Transfer to a basket or bowl. Switch on the broiler.

4. Top the beef and beans with the cheeses. Broil until browned and bubbly, about 2 minutes. Top with the tomato, oregano, jalapeño slices, cilantro, avocado, and scallions.

5. Serve the dip directly from the skillet with the chips.