Easy Griddle Beef Nachos
Elevate your nacho game with this easy griddle recipe! Crispy tortilla chips are loaded with seasoned ground beef, melted cheese, and your favorite toppings, creating a satisfying and flavorful snack perfect for any occasion.
Equipment
- Large griddle or cast-iron skillet
- Large mixing bowl
- Spatula
- Skillet
- Serving platter
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup water
- 1 large bag 10-12 ounces
- 4 cups shredded cheddar cheese
- Diced tomatoes, to taste
- Sliced jalapeños, to taste
- Sour cream, to taste
- Guacamole, to taste
- Salsa, to taste
- Black olives, sliced, to taste
- Chopped cilantro, to taste
- Queso Fresco, to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it up with a spatula, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet with the browned beef. Cook for 2-3 minutes, until softened.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the beef is nicely seasoned. Keep warm.
- Preheat your griddle or cast-iron skillet to medium heat.
- Spread a layer of tortilla chips evenly over the surface of the griddle. Don't overcrowd it.
- Sprinkle a generous layer of shredded cheese over the chips.
- Spoon the seasoned ground beef evenly over the cheese.
- Add any other toppings you want to melt with the cheese, such as jalapeños.
- Cook the nachos on the griddle for 5-7 minutes, or until the cheese is melted and bubbly and the chips are warmed through. Keep a close eye on them to prevent burning.
- Use a large spatula to carefully transfer the nachos to a serving platter.
- Garnish the griddle nachos with your favorite toppings, such as diced tomatoes, sour cream, guacamole, salsa, black olives, and chopped cilantro.
- Serve immediately and enjoy!
Notes
Don't skimp on the cheese! Preheat the griddle properly. Work in batches if necessary to avoid overcrowding. Watch out for burning. Get creative with toppings like black beans, corn, or shredded chicken. Keep them warm in a low oven if not serving immediately. Use a good quality tortilla chip. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5-10 minutes.