I love my outdoor griddle. It’s huge and cooks evenly, perfect for everything I want to make on it. Today I made ground beef nachos using an outdoor griddle. Now, usually, I’ll make this on the stovetop and in the oven. But, I love cooking outside so that’s where I went. I could’ve also made it on my indoor griddle, though it’s quite a bit smaller. No matter what griddle you use, this is a great easy way to have a delicious dish in really not much time at all.
That Crunch
A really well seasoned beef is key to these ground beef nachos using an outdoor griddle. And cooking it over high heat to get that great browned, slightly crunchy, texture. The beef smells amazing as it cooks. You know you’re in for something good as soon as it hits the griddle.
I use a few cast iron fajita skillets for serving my nachos. First, they’re kinda neat. Second, I can top them with the tortilla chips and place them over a low-heat area of my griddle to heat. If I’m cooking inside I just slide them into the oven over 225 F for 5-10 minutes. The chips get nice and crunchy and warm. Just remember, the skillets are hot. And that means the handles on them are hot. Don’t accidentally grab them with your bare hands, and always serve them with their little oven mitts covering the handles.
The Toppings
Beyond the delicious beef, chips, and cheese, everything is up to you. I like to have a combination of flavors and textures. I also like to have a few cold toppings, such as lettuce or sour cream. If I’m serving these with taco sauce I usually put it on the side because you never know how much you might want.
I love making smash burgers on my griddle, too! Check out my list of my favorite smash burger recipes.
Ground Beef Nachos using an Outdoor Griddle
Equipment
- 4 Cast Iron Fajita Skillet you can also use small cast iron skillets, or one large skillet
Ingredients
For the nachos
- 1 pound ground beef
- 2 tablespoons taco seasoning from below, or your favorite
- 8 cups tortilla chips more, or less
- 4 ounces sharp cheddar cheese shredded
- Your favorite nacho toppings salsa, shredded iceberg lettuce, jalapenos, black olives, etc
For the taco seasoning (store leftover in an air-tight container)
- ¼ cup dried minced onions
- ¼ cup chili powder
- 1 tablespoon kosher salt or less
- 4 teaspoons cornstarch
- 1 tablespoon dried minced garlic
- 1 tablespoon cumin ground
- 1 tablespoon dried red pepper flake or more
- 2 teaspoons beef bouillon granules
- 1 ½ teaspoons dried oregano
Instructions
For the nachos
- Preheat your griddle over medium-high heat.
- Crumble the ground beef onto the griddle and begin to brown. Break up the meat as it cooks using a spatula.
- When the beef is about halfway cooked add the seasoning and stir. Continue cooking until done.
- Meanwhile, divide the chips between the skillets and place them on a part of the griddle over low heat. Sprinkle with the cheese.
- Once the meat is done and the cheese is melted, divide the ground beef between the skillets.
- Using a pot holder, remove the skillets from the griddle and place into their heat-proof holders.
- Add remaining desired nacho toppings and serve. Make sure you remind everyone that the skillet handles are hot!
For the taco seasoning (store leftover in an air-tight container)
- Combine all ingredients in a bowl and mix well. I prefer to then transfer it to a spice grinder and give it a little grind so the resulting mix is a little finer.
- To use, add 2-3 tablespoons to every 1 pound of ground beef.
Notes
Nutrition
Nutritional values are approximate.
