Print

Skillet Nachos with Taco Beef, Rice, and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

This Skillet Nachos recipe combines seasoned ground beef, tomatoes, corn, and instant rice cooked together in a skillet, then layered over crispy tortilla chips and topped with melted cheese and fresh toppings. Ready in just 30 minutes, this hearty and flavorful dish is perfect for a quick dinner or casual gathering.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Main Ingredients

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup fresh or frozen corn, thawed
  • 3/4 cup uncooked instant rice
  • 1/2 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 package (16 ounces) tortilla chips

Optional Toppings

  • Sour cream
  • Sliced fresh jalapenos
  • Shredded lettuce
  • Lime wedges

Instructions

  1. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until no longer pink, about six to eight minutes. Break the meat into fine crumbles as it cooks. Drain any excess fat from the skillet.
  2. Season and add rice: Stir in the undrained diced tomatoes, thawed corn, uncooked instant rice, water, taco seasoning, and salt. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 8 to 10 minutes until the rice is tender and the mixture has thickened slightly.
  3. Sprinkle with cheese: Remove the skillet from heat and immediately sprinkle the shredded Colby-Monterey Jack cheese evenly over the beef mixture. Cover the skillet and let stand for about five minutes to allow the cheese to melt.
  4. Assemble and serve: Divide the tortilla chips onto six plates. Spoon the beef and rice mixture over the chips. Top with optional sour cream, sliced fresh jalapenos, shredded lettuce, and a squeeze of fresh lime juice as desired. Serve immediately.

Notes

  • Use instant rice for quicker cooking; regular rice will take longer and require more liquid.
  • Drain excess fat thoroughly to avoid greasy nachos.
  • Feel free to customize toppings based on preference, such as adding guacamole or olives.
  • For a spicier kick, add extra jalapenos or a dash of hot sauce.
  • Leftovers can be stored refrigerated for up to 2 days and reheated in a skillet or microwave.

Find it online: https://cheftinaskitchen.com/skillet-nachos-with-taco-beef-rice-and-cheese-recipe/