Ingredients:

  • 12 oz thick-cut tortilla chips
  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1 tbsp taco seasoning
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pickled jalapeños, sliced
  • 1/2 cup diced red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 2 tbsp sour cream

Instructions:

  1. Place your cast iron skillet over medium heat. Add the vegetable oil and brown the ground beef, breaking it into small crumbles with a spatula.
  2. Stir in the taco seasoning and a splash of water. Cook until the beef is mahogany-colored and the liquid has evaporated, then remove the beef from the pan and set aside.
  3. Wipe the skillet clean. Create layers by alternating a layer of chips, a handful of beef, and a sprinkle of both sharp cheddar and Monterey Jack cheeses until the skillet is full.
  4. Top the final layer with a generous amount of cheese and the sliced pickled jalapeños.
  5. Cover the skillet tightly with aluminum foil. Place the skillet on a grill grate over hot coals for 5–8 minutes until the cheese is bubbling and the corn is toasted.
  6. Remove from heat and top with diced red onion, chopped fresh cilantro, diced avocado, and sour cream.