Nacho Mama's Skillet Nachos

Sometimes you just need something fun and easy for dinner.  These skillet nachos ran the whole gamut for us - fun, easy to prepare, a breeze to clean-up, not to mention the whole family was excited and anxious for dinner to be ready.

I kept this real simple since I have some very picky eaters.  If left to my own devices, I definitely would have added sour cream and homemade guacamole or maybe even a chimichurri sauce.  

1lb. lean ground beef
1 bag restaurant size lime flavored tortilla chips
1 packet taco seasoning
3/4 cup water
1 jar medium salsa
2 cups Monterrey Jack cheese, shredded
2 tablespoons sliced scallions
2 tablespoons sliced black olives
1 tablespoon taco sauce

Preheat oven to 325 degrees F

This is best done in a cast-iron skillet.

Brown ground meat over medium heat and drain off excess fat.  Return skillet to burner and sprinkle taco seasoning over meat, add water and stir to combine.  Bring to a boil, reduce heat and simmer for approximately 10 minutes.  Place meat in a bowl and reserve.

Wipe the skillet clean with a paper towel and line the bottom and sides of the skillet with the tortilla chips.  Spoon the reserved meat into the skillet over the tortilla chips lining the bottom of the pan.  Spread meat out evenly.  Spoon the salsa over the meat and then place a layer of the Monterrey Jack cheese on top.

Place the skillet in the oven and bake for approximately 7 minutes, until cheese is almost completely melted.  Sprinkle the scallions and olives over the cheese and then drizzle the taco sauce over the scallions and olives.  Bake for another 3 to 4 minutes until the cheese is completely melted. 

Allow to rest for 5 minutes before serving.

Spoon out a serving or just place the skillet on the table and devour.