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A sizzling skillet filled with cheesy ground beef nachos, topped with diced tomatoes, jalapenos, and cilantro

Ground Beef Nacho Skillet

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound 80/20 ground beef
  • 1 cup long-grain white rice
  • 1 10-ounce can Rotel diced tomatoes and green chilies
  • 1 1/2 cups beef broth or water
  • 2 cups cheddar cheese shredded
  • 2 cups tortilla chips for topping
  • Salt and pepper to taste

Method
 

  1. Brown the ground beef in a large skillet and drain the fat.
  2. Add the dry rice to the pan and toast it in the remaining fat for 2 minutes, stirring.
  3. Stir in the Rotel with its liquid and the broth, bring to a simmer, cover and cook on low about 20 minutes until the rice is tender.
  4. Stir the cheese through the rice until creamy.
  5. Top with tortilla chips just before serving.

Notes

The Rotel liquid does double duty as flavor and cooking liquid. Toasting the dry rice in fat for two minutes gives a nuttier flavor and less mushy texture. One cup rice to 1.5 cups liquid is slightly low and stovetop absorption varies, so keep an eye on it. Chips are a topping, not cooked in - that texture contrast is the point. Stirring the cheese in gives a creamy sauce rather than a browned crust.