Food & Cooking Recipes Appetizers Skillet Chili Nachos Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on August 4, 2019 Rate PRINT Share Prep Time: 10 mins Total Time: 20 mins Servings: 4 Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans. Ingredients 10 cups tortilla chips 2 cups Easy Beef Chili 1 can (15 ounces) drained and rinsed black beans 2 cups shredded cheddar cheese Sliced radishes and jalapenos, and cilantro leaves, for topping Sour cream, salsa, and sliced avocado, for serving Directions Preheat oven to 425 degrees, with rack in upper third. Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese. Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado. Justin Walker Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT