Ground Beef Nachos using an Outdoor Griddle

Beyond the delicious beef, chips, and cheese, everything is up to you.

Course Main

Cuisine American

Keyword griddle, nachos

Prep Time 15

Cook Time 15

Servings

Calories 1575kcal

4 Cast Iron Fajita Skillet you can also use small cast iron skillets, or one large skillet
Mixing Bowl
Griddle Tools

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

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!

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.

Feel free to add onions or tomatoes to the beef as it cooks.