Cast-Iron Chicken Nachos

Master the great art of nacho building. Layer all your favorite nacho fixings in a cast-iron skillet, pop into the oven, then right in your mouth! An old favorite done with a twist for your next football party.


  • One 13-ounce bag tortilla chips
  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped
  • 1 1/2 teaspoon chili powder
  • One 15-ounce can pinto beans, drained and rinsed
  • 1/4 cup Mexican beer, like Tecate
  • 2 cups shredded leftover chicken
  • 1 1/2 cups shredded Monterey jack cheese
  • 1 1/2 cup thick and chunky jarred salsa
  • Sour cream, for serving
  • Cilantro, for serving
  • Jalapeno slices, for serving (optional)
  • Salt and pepper


Heat oven to 425 degrees F.

Heat olive oil in a large skillet over medium-high heat. Toss in the onion and sauté until tender, about 4 minutes. Sprinkle in the chili powder and toast to develop its flavor. Stir in the beans and mash them until they reach a chunky-smooth texture, then add the beer and stir to loosen them up. Season with a small pinch of salt and pepper.

Start to build your nachos: Add a layer of tortilla chips to the bottom of a cast-iron skillet (separate from the skillet you used for the onion and beans mixture). Top with a layer of the beans, a layer of cheese, a layer of chicken, and a layer of salsa. Repeat two more times. Place in the oven and bake for 10 minutes, until the cheese is melted and the edges of the chips are beginning to turn golden. Remove from oven and top with sour cream, cilantro, and sliced jalapeno.

Tip: Look for a thicker salsa so your chips won’t get soggy.

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