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cast iron nachos
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5 from 4 votes

Cast Iron Nachos

Nachos, in a cast iron pan.
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 pan
Author Jim


  • 1 pound cooked chorizo (feeling bold? Use brats! Feeling healthy? Use my homemade turkey chorizo!)
  • 20 corn tortillas (or regular corn chips, just skip the first step)
  • 1 onion, diced (protip, lightly salt after cutting to take away the bite)
  • 2 cups cheese
  • 1/2 cup pickled jalapeno
  • 2 cups nacho type toppings (you know, tomatoes, rice, beans, olives, whatever you like)


  • Preheat grill to medium heat or oven to 350 degrees. As it heats, cut tortillas into quarters. Arrange tortillas on a cast iron or sheet pan, lightly salt, and cook for ~8 minutes or until crisp. (Now would be a great time to chop veggies or cook meat, if needed)
  • Once tortillas crisp, sprinkle on cheese, onion, and meat (in that order). Cook for about 5-6 minutes or until cheese is as melty as you like. 
  • Once all is baked/cooked, assemble nachos. I don't think you need my help with this. Top with the jalapenos. Serve right out of the pan.


Serving: 4People | Calories: 503kcal