Iron Skillet Nacho Pie

College football.

It’s a big deal in our house. It’s the gateway to autumn. No pumpkin spiced lattes necessary.

If you’re like me, when it’s game day you want something tasty but simple to make. Comfort food without too much indulgence. And if you’ve got friends over, you want something that satisfies every stomach and half-time craving.

Nacho pie to the rescue!

The beauty of this recipe is how little time it takes to put together. It’s not crammed full of preservatives like restaurant nachos (say goodbye to fake cheese product!) and it’s easily adaptable.

What you’ll need

• 2 lbs ground beef
• 1 turkey sausage rope – sliced & diced
• 1 jar or can black beans – I used our own canned beans
• 1 can Rotel Mexican Style Lime & Cilantro Diced Tomatoes – or 1 jar homemade diced tomatoes (I didn’t have any on hand)
• 2 cans sliced olives
• Your favorite grated cheese
• Minced onion, dehydrated garlic, taco seasoning – sprinkled to your taste
• Hot sauce – I used Cholula
• 3 fresh jalapeno peppers
• Tortilla chips

Instructions

Brown the hamburger in a heated 12 inch iron skillet. Drain the fat then return to low heat.

Add the sliced (and diced) turkey sausage, black beans and diced tomatoes and stir well into the ground beef. Add minced onion, garlic and taco seasoning. Let this simmer on low heat for 10 minutes, stirring occasionally. Then set aside.

Preheat oven to 350 degrees. Line the same 12 inch skillet or another one that has been warmed in the oven with tortilla chips. Then scoop half of the meat mixture over the chips and cover with cheese.

Add another layer of tortilla chips, then top off with rest of meat mixture. Add sliced jalapenos and smother with cheese. Drizzle on the hot sauce.

Put the skillet in the oven and bake until cheese is well melted, around 10-12 minutes. Remove and serve warm.

Makes about 10 servings.

I promise you’ll go back for more.

Be Well