Butcher's Shop Skillet Nachos Recipe

Prepare beef

If using rendered ground beef: heat a 12-inch cast-iron skillet or oven-safe skillet over medium-high heat and add olive oil. Add 1 lb rendered ground beef and break up with a spatula. Cook until browned and any excess fat is rendered off, about 6–8 minutes. If using thinly sliced rendered beef cuts: add oil to skillet, sear beef in a single layer until browned, 2–3 minutes per side, then roughly chop into bite-size pieces in the pan.

Season beef

Sprinkle the beef evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp garlic powder. Stir to combine and cook an additional 1–2 minutes to toast spices and incorporate flavors. Taste and adjust seasoning.

Assemble nacho base

Reduce heat to medium-low. Remove skillet from heat briefly. Scatter half of the Mama Lola's tortilla chips evenly in the skillet, creating a base layer. Spoon half of the cooked seasoned beef over the chips, distributing in an even layer.

Add cheese and repeat

Sprinkle 1 1/2 cups shredded cheddar and 1/2 cup shredded Monterey Jack over the first layer. Add another even layer of remaining tortilla chips, then top with the remaining beef. Finish by sprinkling the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack over the top so cheese will melt through layers.

Melt cheese

Return skillet to medium heat on the stovetop for 1–2 minutes to start melting cheese, then transfer the skillet to a preheated oven broiler set 6 inches from the heat element. Broil for 1–3 minutes, watching closely, until cheese is blistered and melted. Alternatively, place skillet in a 425°F (220°C) oven for 5–7 minutes until cheese is fully melted. Remove from oven carefully — skillet handle will be hot.

Top and finish

Immediately dollop 1 cup sour cream in small spoonfuls evenly across the melted nachos (or serve sour cream on the side). Spoon 1 cup pico de gallo over the nachos in several spots. Scatter 1 cup chopped cilantro, 2 tbsp pickled jalapeños (if using), and 2 tbsp sliced green onions over the top. Squeeze lime wedges over the skillet as desired and pass hot sauce for added heat.

Serve the skillet hot, placed on a trivet or heatproof surface. Provide extra tortilla chips, lime wedges, and hot sauce at the table. To store leftovers, refrigerate in an airtight container for up to 3 days; reheat gently in a 350°F oven until warmed through, adding fresh pico and cilantro after reheating.