Skillet Nachos with Steak Bomb Sausage

Have a cast iron skillet and not sure what the hell to do with it?! Nachos! Stevo has been craving nachos for days so he picked up some homemade sausage from our local butcher and it was game on.

Ever order nachos and the bottom layer is cold and the top is dry as a bone? The cast iron skillet solves this problem. As with most recipes that call for the coveted, well-seasoned skillet, the trick is to heat it up, prior to piling on the chips, cheese, jalapeños, onions, sausage and more cheese.

Preheat the oven to 350°, spray the skillet with cooking spray (or coat with a thin layer of vegetable oil) and put it in the oven, as the oven comes up to temp.

While the oven is preheating, cook the sausage over medium-high heat, in a dry pan. It’s ready when you barely see a hint of pink. Drain and set aside.

Remove the pan from the oven and add a single layer of chips.


Start layering the cheese (the quantity is really up to you… We used a block of jalapeño jack, shredded).


Add jalapeños (again, the quantity is totally up to you), cooked sausage, sliced onions and some more cheese.

Add the next layer of chips and repeat.



Bake for 10 minutes at 350°.

Once the cheese is melted, turn on the broiler @ 300° for another 5 minutes or so, watching very carefully!


Be sure to tie a kitchen towel around the skillet’s handle so you’re not tempted to grab it (said the girl that is constantly burning herself in the kitchen). Sprinkle the top with some chopped cilantro, get yourself a healthy side of sour cream and enjoy!!

A few tips:
* Fresh jalapeños are preferred because tortilla chips are generally salty so if you used jalapeños from a jar, it will be way tooooo salty
* Whatever you choose to add (beef, chicken, sausage), be sure there’s just a single layer of chips, between the fillings you choose.
* If adding salsa, heat it up, slightly, before adding it as that will help things melt evenly.
* Don’t bake it with a pile of sour cream thrown on top… Seems obvious but hey, thought I’d throw that out there.



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