Loaded Skillet Nachos with Cheese Sauce & Hatch Pepper Crema
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.
Servings 4 servings
Calories: 836kcal
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
Calories: 836kcal | Carbohydrates: 86g | Protein: 52g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 785mg | Potassium: 1458mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1302IU | Vitamin C: 39mg | Calcium: 332mg | Iron: 5mg
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