Once you try making our game day skillet nachos, you may never go back to using a cookie sheet. The cheese gets crispy around the edges, and the cast-iron skillet retains the oven's heat to help keep the nachos melty and delicious all the way through.
1 14-oz bag restaurant-style tortilla chips
1/2 pound Mexican-style chorizo
1/2 pound Colby Jack cheese, grated (about 3 cups), or a mix of cheddar and Jack cheese
1/2 cup hot sliced jalapeño peppers
1 (2.25 oz.) can Lindsay® Black Ripe Olives – Sliced
Serve with: hot chili peppers, guacamole or chopped avocado, chopped red onion, sour crea, salsa or hot sauce
Preheat the oven to 350°F.
Heat a large skillet over medium-high heat. Add the chorizo and cook, stirring to break the meat into very fine crumbles. When the chorizo is cooked through, but not yet browned, remove from heat and set aside.
Arrange a layer of tortilla chips in the bottom of an oven-proof skillet or baking pan. Sprinkle half of the grated cheese over the top of chips. Scatter half of the chorizo, half of the Hot Sliced Jalapeño Peppers, and half of the Sliced Olives over the cheese. Add another layer of chips, cheese, and toppings.
Bake in the preheated oven for 10 minutes, or until cheese is melted. Remove from the oven and garnish with your choice of toppings: hot chili peppers, guacamole or chopped avocado, chopped red onion, sour cream, and your favorite salsa.
