Nacho Skillet

Name: Nacho Skillet
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2.5 Lb Ground Beef (80/20); 1 large Yellow Onion, Diced; 3 Tbsp Taco Seasoning; 2 Lb Tortilla Chips; 12 Oz Shredded Cheddar; 2 cans Black Beans, Drained; 1 Cup Pickled Jalapeños

Game-night skillet the whole hall shares

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

Game-night skillet the whole hall shares. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

972Cal

62gProtein

77gCarbs

48gFat

Ingredients

2.5 Lb Ground Beef (80/20)
1 large Yellow Onion, Diced
3 Tbsp Taco Seasoning
2 Lb Tortilla Chips
12 Oz Shredded Cheddar
2 cans Black Beans, Drained
1 Cup Pickled Jalapeños

Instructions

Brown beef and onion: In a 12-inch cast iron skillet over medium-high, brown ground beef with diced onion until no pink remains. Drain grease. Add taco seasoning and ⅓ cup water; simmer until thick.
Layer chips and cheese: Off heat, scatter tortilla chips over the beef in the skillet. Top with black beans, shredded cheddar, and jalapeños.
Bake until bubbling: Bake at 425°F 8–10 minutes until cheese is fully melted and edges bubble. Watch the broiler side — cast iron holds heat and can burn chip edges fast.
Serve from the skillet: Set the hot skillet on a trivet at the table with sour cream and salsa on the side. Loaded Nacho Skillet is communal — provide a big spoon and expect fingers.

Tonight's spread

Label every topping bowl — rookies grab faster when they can read the line.
Keep hot bases (potatoes, chips) in cambros at 200°F and cold toppings on ice if service runs long.
Put forks, napkins, and a trash can at the end of the bar — self-serve feeds get messy fast.
Line up Nacho Skillet on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large cast iron skillet or Dutch oven
Large sheet trays
Instant-read thermometer
Aluminum foil