One of our most popular party recipes of all time — and for good reason. Once
you’ve made nachos in a cast-iron skillet, you’ll never go back. Once you try making
nachos in a cast-iron skillet, you may never go back to using a cookie sheet. The
cheese gets crispy around the edges, and the skillet retains the oven's heat to
help keep the nachos melty and delicious all the way through.
- 1 (14-ounce) bag restaurant-style tortilla chips
- 1/2 pound Mexican-style chorizo
- 1/2 pound Colby Jack cheese, grated (about 3 cups), or a mix of cheddar and Jack cheese
- 1/2 cup Lindsay® Hot Sliced Jalapeño Peppers
- 1 (2.25 ounce) can Lindsay® Sliced California Ripe Olives
- Lindsay® Hot Chili Peppers
- Guacamole or chopped avocado
- Chopped red onion
- Sour cream, salsa or hot sauce
- Heat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the chorizo and cook, stirring
to break the meat into very fine crumbles. When the chorizo is cooked through,
but not yet browned, remove from heat and set aside.
- Arrange a layer of tortilla chips in the bottom of an oven-proof skillet
or baking pan. Sprinkle half of the grated cheese over the top of chips. Scatter
half of the chorizo, half of the Hot Sliced Jalapeño Peppers, and half of the
Sliced Olives over the cheese. Add another layer of chips, cheese, and toppings.
- Bake for 10 minutes, or until cheese is melted.
- Remove from the oven and garnish with your choice of toppings: Lindsay®
Hot Chili Peppers, guacamole or chopped avocado, chopped red onion, sour cream,
and your favorite salsa.
6 servings | 15 min prep | 10 min cooking
Recipe and photo credit (used with permission): Lindsay - © Bell-Carter Foods, Inc.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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