loaded skillet nachos

with rice and beans
5 from 5 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon kosher salt
  • 1 (16 oz.) jar green or red enchilada sauce
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 1 cup water
  • ½ cup white rice
  • 1 lime, zest and juice
  • ½ cup chopped fresh cilantro, plus more for serving
  • 2 cups shredded cheddar cheese
  • 3 cups tortilla chips
  • 1 avocado sliced

FOR SERVING

  • sliced avocado
  • chopped tomatoes
  • pickled onions
  • crema or sour cream

Instructions

  • Preheat the oven to 425°F.
  • In a large oven safe skillet (12” or larger), heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add 1 lb. ground beef, breaking up the meat as it cooks, until browned, about 5 minutes. Add 1 chopped onion and sauté until translucent, about 3 minutes. Toss in 2 cloves minced garlic, 2 teaspoons cumin, 1 teaspoon coriander, and ½ teaspoon salt and cook for 1 minute more. 
  • Stir in 16 oz. enchilada sauce, 1 can beans, and 1 cup water; bring to a boil, then add ½ cup rice. Place the lid on the skillet and turn the heat to low. Simmer for 15 minutes, or until most of the liquid has cooked off.
  • Remove from the heat and stir in zest and juice from 1 lime and ½ cup chopped cilantro. Sprinkle 1 cup shredded cheddar over the mixture. Add 3 cups tortilla chips on top and evenly sprinkle the remaining 1 cup shredded cheddar on top. Transfer to the oven for 5-10 minutes, or until the cheese is melted.
  • Serve with avocado, tomatoes, crema, and extra cilantro.

SERVING SUGGESTIONS

  • Serve with fresh guacamole and extra chips to complete this meal.
  • SWAP SUGGESTIONS
  • Protein: Swap the ground beef for ground chicken, turkey or pork.
  • Vegetarian: Swap the ground meat for an extra can of black or pinto beans and double the rice and water.

MAKE AHEAD

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I enjoy these leftovers with a fried egg on top.

Nutrition

Calories: 826kcal | Carbohydrates: 70g | Protein: 32g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 496mg | Potassium: 828mg | Fiber: 11g | Sugar: 3g | Vitamin A: 878IU | Vitamin C: 14mg | Calcium: 384mg | Iron: 4mg