These one-pan loaded nachos are baked in a cast-iron skillet with seasoned ground turkey, creamy cheese sauce, and a zesty Hatch pepper crema. Perfect as the ultimate appetizer or game day snack, this easy nachos recipe layers crispy chips, beans, veggies, and fresh toppings for bold flavor in every bite.
Table of Contents
Jump to:
- One-Pan Skillet Nachos
- Why This Works
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Cooking Tips
- Frequently Asked Questions
- Turkey Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
One-Pan Skillet Nachos
When I set out to create this nachos recipe, my goal was simple: no side dishes, no fuss, just one pan loaded with everything you'd normally serve on the side. By combining the freshness of pico de gallo, the creaminess of guacamole, and the tang of sour cream directly into the dish, these nachos become a complete meal in themselves.
Pico de Gallo? A fresh Mexican salsa made from diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt, often used as a topping or side. If you're looking for delicious recipes, click on the links above.
Plus, packed with protein from ground turkey (or ground beef if you prefer) and layered with pinto beans, roasted corn, and vibrant toppings, this skillet nachos recipe is hearty enough to serve for dinner, not just as a snack.
Why This Works
What makes this nachos recipe stand out is its balance: a mix of crisp tortilla chips, savory meat, creamy cheese sauce, and bright, fresh ingredients that give you the ultimate flavor.
By keeping everything in one pan, cleanup is easy and serving is effortless, perfect for weeknight dinners, game day spreads, or when you want a crowd-pleasing appetizer that doesn't need extras on the table.
What It'll Taste Like
I wanted to capture the balance of textures and bold layers of taste that make these nachos more than just a snack, but a complete meal.
- Savory & Spiced - Seasoned ground turkey with taco seasoning and sautéed vegetables.
- Creamy & Cheesy - Smooth cheese sauce made with Mexican blend cheese.
- Smoky & Zesty - Roasted corn and Hatch pepper crema for depth and brightness.
- Fresh & Bright - Avocado, tomatoes, lime juice, and cilantro added after baking.
- Crunchy & Satisfying - Crispy tortilla chips that hold up under all the layers.
Get Creative
I also encourage creativity in the kitchen. You'll find plenty of easy swaps in the substitution section, like black beans instead of pinto beans, pepper jack instead of Monterey jack, or even using homemade tortilla chips. The most important thing is making nachos your own while enjoying the natural flavor of the ingredients.
Where Did Nachos Come From?
A quick note on history: nachos originated in the 1940s in Piedras Negras, Mexico, when Ignacio "Nacho" Anaya (Mental Floss) whipped up a quick dish for hungry guests by layering fried tortilla chips with melted cheese and pickled jalapeños.
That simple creation evolved into the ultimate appetizer we know today, with endless variations across grocery stores, restaurants, and home kitchens. This recipe takes that inspiration and turns it into a full, one-pan dinner.
Why You'll Love This Recipe
- Fresh and Flavorful - A mix of roasted corn, tomatoes, avocado, and Hatch pepper crema keeps every bite balanced.
- All-in-One Meal - No need for sides like pico de gallo or guacamole; everything is built right into the nachos.
- Protein-Packed - With ground turkey (or beef) plus beans and cheese, these nachos are hearty enough for dinner.
- One-Pan Convenience - Cook and serve from a cast-iron skillet for easy prep and cleanup.
- Customizable - Swap pinto beans for black beans, switch up the cheese, or add your favorite toppings.
- Perfect for Any Occasion - Works just as well for a weeknight dinner as it does for game day or a party appetizer.
Recommended Reads
- Easy Air Fryer S'mores Chocolate Chip Cookies
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
- Creamy Haitian-Style Shrimp Mac and Cheese with Gouda Cheese
- Butternut Squash Chicken Chili
- Salsa Verde Turkey and Beans Tacos with Avocado Cream
Ingredients with Steps
Heat olive oil in a large cast-iron skillet over medium-high heat, then add diced yellow onion and bell pepper and cook until softened. Stir in ground turkey and cook until browned, then mix in taco seasoning with a splash of water before adding pinto beans and roasted corn; set this mixture aside.
In a small saucepan, melt butter, whisk in flour, and slowly add warm milk until smooth and slightly thickened, then stir in shredded Mexican blend cheese with salt and optional garlic powder and smoked paprika to create a creamy cheese sauce. For the crema, stir together sour cream with Hatch pepper salsa until smooth.
To assemble, spread tortilla chips in the skillet, spoon the turkey mixture over the top, drizzle with some cheese sauce, add jalapeño slices, and bake until the nachos are hot and the edges are crisp.
Finish by topping with diced avocado, sliced Campari tomatoes, Hatch pepper crema, the remaining cheese sauce, a squeeze of lime juice, and fresh chopped cilantro.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Technique
- Sauté - To cook food quickly in a small amount of oil over medium to high heat until softened or lightly browned.
- Brown - To cook ground meat until it changes color from pink to golden brown, enhancing flavor.
- Whisk - To beat ingredients together quickly using a whisk or fork to create a smooth mixture.
- Roux - A cooked paste of butter and flour used as the base to thicken sauces.
- Simmer - To cook food gently in liquid just below boiling, allowing flavors to meld without burning.
Ingredients
- Crema - A smooth sauce made by blending sour cream or similar dairy with seasonings, often used as a topping.
- Pinto Beans - A common variety of beans with a creamy texture and speckled skin, popular in Mexican and Tex-Mex dishes.
- Roasted Corn - Corn kernels that have been cooked until slightly charred, giving a smoky-sweet flavor.
- Taco Seasoning - A blend of spices such as chili powder, cumin, paprika, garlic, and oregano used to season meats.
- Hatch Peppers - A type of chili pepper grown in Hatch Valley, New Mexico, known for its unique smoky flavor that can range from mild to hot.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Heat olive oil in a large cast-iron skillet over medium-high heat and sauté the diced yellow onion and bell pepper until softened.
Add the ground turkey and cook until fully browned.
Then stir in the taco seasoning with a splash of water.
Mix in the pinto beans and roasted corn, cook briefly to heat through, and set aside.
In a small saucepan, melt the butter.
Then whisk in the flour.
And cook until slightly golden.
Gradually whisk in the warm milk until smooth and thickened.
Then stir in the shredded Mexican blend cheese and salt.
And add the smoked paprika and ground onion powder to complete the creamy cheese sauce.
In a bowl, combine sour cream with Hatch pepper salsa with a splash of water to make the crema.
Spread the tortilla chips in the skillet, spoon the turkey mixture evenly over the top.
Repeat the layering.
Then, on top, drizzle the warm cheese sauce.
Add sliced jalapeños if desired and bake until the nachos are hot and the edges are crisp.
Spoon on the Hatch pepper crema.
Finish with diced avocado, sliced Campari tomatoes, the remaining cheese sauce, a squeeze of lime juice, and garnish with freshly chopped cilantro for a refreshing take.
Equipment
Here's what you'll need to make this recipe with ease:
- Cast Iron Skillet - A cast iron skillet retains heat beautifully and keeps the nachos crisp while baking. If you don't have one, use a half sheet pan or an oven-safe baking dish for similar results.
- Small Saucepan - A small saucepan is perfect for making the cheese sauce because it heats evenly and allows for whisking without splatter. If unavailable, use a small pot or even a deep frying pan.
- Mixing Bowls - Mixing bowls are used to combine the Hatch pepper crema and hold toppings before assembly. In a pinch, use measuring cups, storage containers, or even mugs for small amounts.
- Whisk - A whisk helps blend the butter, flour, and milk into a smooth roux for the cheese sauce. If you don't have one, a fork or small silicone spatula can work, though it may take more effort.
- Chef's Knife - A sharp chef's knife makes quick work of chopping onions, peppers, tomatoes, and cilantro. If you don't own one, a santoku knife or even a sturdy paring knife can handle the job.
- Cutting Board - A cutting board provides a stable surface for safely prepping vegetables and herbs. As an alternative, use a large plate, baking sheet, or clean countertop.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The Lodge Blacklock 10.25" Triple Seasoned Cast Iron Skillet has quickly become one of my favorite pieces of cookware. I’m especially impressed by how lightweight it feels compared to traditional cast iron, making it easy to maneuver while cooking and serving. The clean, smooth finish not only looks sleek but also delivers reliable nonstick performance, making cleanup simple. It’s a premium skillet that combines classic durability with a modern design upgrade I truly appreciate.
My Review: I’ve had this Cuisinart saucepan for years, and it’s still going strong. It heats evenly, cleans up easily, and the handle stays cool, making it one of my go-to tools for small-batch cooking like fonio or reheating sauces. While I love my All-Clad pans, this one’s been a reliable, budget-friendly alternative that I actually trust. It’s a solid choice if you’re building your cookware collection without getting into luxury prices just yet.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: These Walfos silicone whisks are a must in my kitchen. They’re gentle on non-stick and ceramic surfaces, yet sturdy enough to handle sauces, eggs, and batters without bending or scratching. The flat and balloon shapes cover all my whisking needs, and the build quality has held up beautifully.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I absolutely love this Plastic Cutting Board Set of 4 with a Storage Stand! The color-coded boards are a lifesaver for preventing cross-contamination, especially when I’m switching between meats and veggies. The plastic is super sturdy, so I don’t have to worry about it flexing while I’m chopping. What really stands out for me is how easy they are to use after chopping. I slide everything straight into the pot, which keeps my kitchen clean and saves time. Cleanup is such a breeze, too; they go right into the dishwasher without any warping. Plus, the storage stand keeps everything neat and organized. These boards have made cooking so much easier and more enjoyable!
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerate Storage
To store leftovers, transfer the nachos to an airtight container once cooled, removing the fresh avocado and tomatoes since they don't hold up well. Don't worry about the Hatch pepper crema or sour cream drizzle; they'll still be fine when reheated.
Rehating
For best results, reheat in an air fryer at medium-high heat until the chips crisp back up and the cheese melts again. You can also reheat in the oven on a sheet pan at 350°F until warmed through, though the chips may not stay as crunchy. Avoid microwaving, as it tends to make the tortilla chips soggy.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Butter - Use olive oil, avocado oil, or a dairy-free butter alternative for making the cheese sauce roux.
- Milk - Swap with unsweetened oat milk, almond milk, or coconut milk (the beverage-style, not canned) for a smooth base.
- Shredded Mexican Blend Cheese - Replace with a dairy-free shredded cheese blend that melts well, such as cashew- or almond-based varieties.
- Sour Cream (for the Hatch Pepper Crema) - Use dairy-free sour cream or plain unsweetened coconut yogurt for the same creamy tang.
Gluten-Free
- All-Purpose Flour (for cheese sauce) - Swap with sorghum flour, cornstarch, arrowroot powder, or a 1:1 gluten-free flour blend to thicken the sauce.
- Tortilla Chips - Most are naturally gluten-free, but always check the label since some brands may contain flour or cross-contamination.
- Taco Seasoning - Use a certified gluten-free blend or make your own with chili powder, cumin, paprika, garlic powder, and oregano.
Vegetarian
- Ground Turkey - Replace with plant-based ground "meat," crumbled tofu, or additional beans such as black beans or red beans for a hearty texture.
- Cheese and Sour Cream - Keep as is for a vegetarian version, or pair with dairy-free alternatives if you need it vegan-friendly.
- Protein Boost - Add extra roasted vegetables (like zucchini, mushrooms, or sweet potatoes) to bulk it up while keeping it meat-free.
Convenience
- Ground Turkey - Use ground beef, ground chicken, or even leftover rotisserie chicken for a quicker option.
- Pinto Beans - Swap with canned black beans, kidney beans, or even refried beans for a creamier layer.
- Frozen Roasted Corn - Use canned corn (drained) or fresh corn cut off the cob if that's what you have on hand.
- Mexican Blend Shredded Cheese - A mix of shredded cheddar and Monterey Jack works well if you don't have a pre-made blend.
- Campari or Cherry Tomatoes - Any ripe tomatoes (Roma, grape, or diced beefsteak) can be used instead.
- Avocado - Guacamole, pre-made avocado mash, or simply leaving it off if none are available still works.
- Taco Seasoning - A mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano makes an easy homemade replacement.
- Hatch Pepper Salsa - Substitute with your favorite store-bought salsa verde or even a mild green chili salsa.
Chef Tip: Hatch peppers can range from mild to quite spicy, so always taste your salsa before adding it to the crema. If you prefer a gentler heat, start with a small amount and build up to your comfort level.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Layer Smartly - Build nachos in layers, alternating chips, meat, and cheese sauce, so every bite has flavor instead of just the top.
- Watch the Bake Time - Keep an eye on the oven since nachos can go from perfectly crisp to burnt quickly; remove them as soon as the edges brown.
- Keep Chips Crisp - Add fresh toppings like avocado, tomatoes, and crema only after baking to prevent sogginess.
- Cheese Sauce Hack - Warm the milk before whisking it into the roux to avoid lumps and get a smoother, creamier cheese sauce.
- Make It Your Own - Adjust the spice level with more or fewer jalapeños, or swap the beans and toppings to match what's in your pantry.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes, the air fryer works best for reviving crispy chips, but you can also use the oven; avoid microwaving, as it makes the chips soft.
It's best to prep the components separately, cook the turkey mixture and make the cheese sauce in advance, then assemble and bake when ready to serve.
Use thick, sturdy tortilla chips since thinner chips can get soggy or break under the toppings.
Yes, this recipe works with ground beef, ground chicken, or even shredded rotisserie chicken.
Bake quickly at high heat, layer ingredients evenly, and add fresh toppings like avocado, tomatoes, and crema only after baking.
Turkey Recipes
Looking for other turkey recipes like this? Try these:
- Comforting Turkey Chili Baked Potatoes | Sour Cream & Chives
- Surprisingly High-Protein Meals Using Beans or Ground Turkey!
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- How to Marinate Chicken: Tips, Quick Methods & Flavorful Shortcuts
- Best Pans for Searing Chicken (and How Each One Behaves)
- Cooking Tips for Searing Chicken
- How to Cut Chicken: Large Chunks vs Small Dice
📖 Recipe
Loaded Skillet Nachos with Cheese Sauce & Hatch Pepper Crema
Ingredients
For the Nachos
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- ½ medium red or yellow bell pepper diced
- 1 pound ground turkey or beef
- 2 tablespoons taco seasoning
- 15 ounce pinto beans drained and rinsed
- ½ cup frozen roasted corn thawed
- 8 ounce tortilla chips
Toppings
- ¼ cup cilantro chopped
- ½ lime juiced
- 1 jalapeño sliced, fresh or pickled , optional
- 1 avocado diced or sliced
- ½ cup Campari tomatoes or cherry tomatoes, sliced
For the Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup milk warmed
- 1 cup light Mexican blend shredded cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder optional
- ⅛ teaspoon smoked paprika optional
For the Hatch Pepper Crema
- ⅓ cup light sour cream
- 2 tablespoons Hatch pepper salsa or to taste
Equipment
Instructions
- Prepare the Ground Turkey Mixture: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper; sauté for 2-3 minutes until softened. Add ground turkey and cook for 6-8 minutes until browned. Stir in taco seasoning and a splash of water, then add pinto beans and roasted corn. Heat through and set aside.
- Make the Cheese Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth and slightly thickened. Lower the heat and stir in shredded cheese, salt, and any optional spices. Whisk until smooth and melty.
- Make the Hatch Pepper Crema: In a small bowl, stir together sour cream and Hatch pepper salsa until smooth. Taste and adjust the spice level.
- Assemble the Nachos (Skillet or Sheet Pan): Preheat oven to 375 °F. In a large cast-iron skillet or half sheet pan, layer the tortilla chips. Spoon the turkey-bean mixture evenly over the chips. Drizzle about half the cheese sauce across the top. Add fresh jalapeño slices (if using). Bake for 8-10 minutes, until everything is hot and slightly crisp around the edges.
- Finish with Fresh Toppings: Remove from oven and immediately top with: Diced or sliced avocado, sliced Campari tomatoes, a generous drizzle of Hatch pepper crema, the remaining cheese sauce, freshly squeezed lime juice, chopped cilantro.
Notes
- For a saucy experience, double the cheese sauce recipe.
- The skillet keeps everything hot and gooey for longer, perfect for serving straight to the table.
- A sheet pan creates a more evenly crisp chip base and is easier to portion for a crowd.
- Don't skip the lime juice at the end, it brightens everything up and balances the richness of the cheese.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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