nachos
ground beef
skillet
tortilla chips
comfort food
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Beef 'n' Bean Skillet Macho Nachos

Rachael's Beef 'n' Bean Skillet Macho Nachos

“What’s up? I can’t read”—Unlikely TikTok Hero Opens About Learn…

This Father Created "Stand In Pride" For LGBTQ Couples Getting M…

How to Make Garlic & Herb Roast Pork Loin, Southern Fried Potato…

"Modern Family's" Julie Bowen + It's Taco Night at Rach's House

How to Make Pollo Guisado (Puerto Rican Chicken Stew)

Dolly Parton on the "Overwhelming" Feeling of Hearing Other Peop…

Dolly Parton on Becoming a Rock Star at 77 Years Old

Sweet Mother-Daughter Story of How TikTok Post Turned Struggling…

"Tough as Nails" Host Phil Keoghan On the Need For Trade Workers…

How to Make a Tortilla with Piquillo Peppers | Spanish BLD | Rac…

Rach's Chicken Cacciatore + Actor Sterling K. Brown

Dolly Parton Talks New Rock and Roll Album + Rach's Roasted Pork…

Rach's Spanish-Style BLD + "The Amazing Race" Host Phil Keoghan

How to Make Jalapeno Popper Stuffed Pork Tenderloin

Yes, You Should Be Freezing Your Parmigiano Reggiano Rinds—Here'…

Super-Easy Football Food from Sunny + Rach's Twice-Baked Dinner …

How to Make John's Seasonal Sour Cocktail with Applejack | John …

How to Make Buffalo-Chicken Guacamole Dip | Sunny Anderson

How to Make Chicken, Cheddar and Bacon Taquitos

In this recipe from the September 2018 issue of Rachael Ray Every Day Magazine, Rach serves up nachos with the chips on the side and the toppings piping hot and ready for scooping.

 

Ingredients

  • 2 tablespoons olive oil, or vegetable oil
  • 1 pound ground beef
  • Salt and pepper
  • 2 tablespoons chili powder, about 2 scant palmfuls (I like Gebhardt)
  • 2 teaspoons ground coriander, about 2/3 palmful
  • 1 small onion, finely chopped
  • 1 jalapeño chile, finely chopped
  • 2 large cloves garlic, finely chopped
  • One 15.5-ounce can pinto beans, drained
  • Yellow or blue corn tortilla chips, for serving
  • 1 cup shredded pepper Jack or Monterey, 4 ounces
  • 1 cup shredded Chihuahua cheese or mild cheddar, 4 ounces
  • 1 tomato, seeded and chopped
  • 1 sprig fresh oregano, leaves stripped and finely chopped (or 1 teaspoon dried oregano)
  • Pickled jalapeño slices
  • 1 small handful 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 tablespoons)
  • 2 scallions, chopped

Yield

Serves: 4

Preparation

Preheat the oven to 400°.

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.

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.

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.

Serve the dip directly from the skillet with the chips.