Next time you can’t decide between tacos or nachos for dinner combine the two with this easy Skillet Taco Nacho Bake!
This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
The big debate when the Mexican food craving strikes – do I go for the tacos or for the nachos? Each has their merits for choosing one above the other.
The tacos: Soft tortillas, choices of meats that have either been slow cooked for hours, seafood that’s been perfectly fried or good old fashioned – yet incredibly satisfying ground beef. All topped with a sprinkling of onion, a little avocado and a touch of cheese. It fulfills most requirements that I need and it’s portable.
Then you have the nachos: Crispy chips, a lot of cheese and endless options for toppings at your fingertips.
What to do? What. To. Do. . .
If you are me, you just combine the two. One night we could not decide whether to make tacos or nachos for dinner and everything that was needed was just sitting at my fingertips and then inspiration struck. Why not combine everything into a skillet?
Nacho making can sometimes produce a mess with having to cook the meat, transfer it to a baking sheet and then assemble everything to be baked in the oven from there.
What if we cooked it all in a skillet? One pan, one mess and a lot less to clean up.
Let’s also talk about the fact that seasoning for Mexican cooking involves breaking out practically every spice I own. It’s a process but would you believe there’s an easier option? I was recently introduced to the new skillet sauces from McCormick Spice. Dinner honestly couldn’t get any easier at this point.
You brown your beef (or perhaps turkey or chicken), add a little chopped onion and season with the sauce. No more rustling through the spice cabinet to take out 10 different spices to achieve that perfect Chipotle and Garlic taco seasoning. McCormick does it for you. For me personally, I found the heat level to be spot on but if you want more, just add some chopped jalapenos into the mix and you are golden.
At that point all you need to do is top with some cheese, tortilla chips and more cheese before a quick bake in the oven. Then presto in 10 minutes you have your tacos AND nachos!
- 1lb ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- optional: 1 jalapeno, minced
- 1 package McCormick Taco with Chipotle & Garlic Skillet Sauce
- 8 ounces pepper jack cheese shredded
- 3-4 cups tortilla chips
- To top: Salsa, Guacamole or Cubed Avocado
- In a large oven-proof skillet over medium heat drizzle 1 teaspoon grapeseed or avocado oil and saute the onions until they are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. If using a jalapeno, add at this point.
- Add the ground beef, and break it up into small pieces with a wooden spoon. Season with the salt and pepper. Cook until the beef is browned and no longer pink throughout.
- Remove the skillet from the heat and carefully drain the excess grease.
- Return to the heat and stir in the skillet sauce, cook for about 1 minute or until heated throughout and it begins to thicken.
- Turn off the heat and heat your oven to 400 degrees F.
- Sprinkle about ⅓ of the shredded cheese over the ground beef and then top with the tortilla chips, crushing some of them up if need be to cover the top.
- Use the remaining shredded cheese to top the tortilla chips.
- Place in the oven to bake for 8-10 minutes or until the chips are crispy and the cheese is melted.
- Remove and let sit for a few minutes before serving.
- Scoop a portion out on to a plate and serve with salsa, guacamole or chopped avocado.
- Add a green salad for a complete meal.
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