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Loaded Steak Nachos

Loaded Steak Nachos! Seasoned steak and homemade tortilla chips layered on a sheet pan with cheese and beans, then topped with sour cream, guacamole and salsa.

Loaded Steak Nachos in sheet pan with cilantro and jalapenos.

Who doesn't love a pan of nachos?  Or a plate, like my kids used to make after school.  They'd pile chips on a plate, top with some shredded Mexican blend cheese and pop in the microwave.  Then came a big plop of sour cream and their snack was complete.  I'm opting for something a little more substantial here ~ loaded steak nachos.

Nachos on sheet pan with all the toppings.

When we first moved to St. Louis, we lived down the street from Nacho Mama's, a great place for Tex-Mex.  We went all the time and almost always got their nachos grande, either beef or chicken, and a margarita.  Loved the atmosphere of Nacho Mama's, I hear it's housed in a former fast food joint.  They've done a great job with the decor and they're always packed.

Loaded Steak Nachos, hand scooping up some nachos.

Picky Eater and The Boyfriend came in for the weekend, so you know I was cooking favorites for them.  I decided to send them off after a lunch of steak nachos, patterned after Nacho Mama's.  These nachos were also Sunday football fare for Meathead.  Let's just say these loaded steak nachos were a huge hit, and The Boyfriend went in for seconds.

Homemade tortilla chips draining on wire rack.

I opted to make homemade chips from yellow and blue tortillas, for two reasons.  They taste better than packaged for sure and they're also thicker, and thus more sturdy to hold all the toppings.  I'll also footnote how I made the chips, not hard at all but, you know, a little time consuming.

Goya adobo seassoning for steak.

For the steak, I used skirt steak I found at a local Mexican grocery/taqueria.  Skirt steak is what I prefer but it can be hard to find.  Another Mexican grocery I like uses top round for their tacos and quesadillas.  That's probably easier to find.  Just cut it up in pieces and add a little seasoning.  I got in a discussion with the grocery store owner and cook, they use very little seasoning, just salt, pepper and maybe Lawry's or Goya Adobo all purpose seasoning, that's what I used, the one with cumin.

Loaded Steak Nachos, overhead in sheet pan.

The cheese.  Use whatever you like and I suggest monterey jack or cheddar, or both.  I used a shredded white cheese from the grocer called quesadilla Mexican style shredded cheese.  I was picking up most my ingredients at the Mexican grocery.

Hand scooping up a loaded tortilla chip out of sheet pan.

The rest is just loading the nachos up with beans, jalapeños, sour cream, cilantro, scallions, homemade guacamole and salsa.  The end result ~ incredible.  Try these loaded steak nachos, for a snack on game day or for dinner.  And you can tweak the ingredients any way that suits you.  That's what I love about nachos and Tex-Mex, just go for it.  Don't forget the margaritas!  Best, Kelly

Close up of steak nachos and toppings in sheet pan.

If you’ve tried these Steak Nachos, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE?  Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.

Loaded Steak Nachos

Loaded Steak Nachos

Nachos layered with seasoned steak, homemade tortilla chips, cheese and beans on a sheet pan, then loaded up with all the toppings.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Tex-Mex
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate: 15 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 969kcal


  • Tortilla chips, yellow or blue corn, or combination of both, at least 72 chips (see footnote for how to make homemade)
  • 1 pound skirt steak or top round, cut into 1-inch strips, or chopped into cubes
  • 1 - 2 teaspoons Adobo all-purpose seasoning with cumin
  • Kosher salt and pepper
  • 1 teaspoon canola or vegetable oil
  • 1 15- ounce can black beans, drained and rinsed
  • 3 - 4 cups shredded cheese, such as monterey jack, cheddar or Mexican blend or a combination
  • Jar of pickled jalapeño slices, drained, amount to taste
  • For garnish and "loading" up: chopped cilantro, sliced scallions, sour cream, guacamole and salsa


  • In bowl, season steak with seasoning and salt and pepper, toss to combine and let sit for 15 minutes. Heat oil in large skillet until shimmering. Add beef and cook, turning occasionally, until just cooked through, about 5 minutes. Tilt pan and spoon off the juices as it cooks so the beef can brown a bit. Take pan off heat. (Alternately, you can grill the seasoned steak whole, get some good char marks, then cut in pieces or cubes.)
  • Preheat oven to 375º
  • Assemble nachos for oven. Use a sheet pan or dish approximately 10" X 15". Scatter tortilla chips over the bottom, overlapping and completely covering the bottom. Evenly toss on some black beans and about half the cooked steak. Top with a cup or so of shredded cheese. Add another layer of chips, beans, steak, more cheese, a few more pieces of steak, and then jalapeño slices, to taste. Bake in center of oven for 10 - 15 minutes until hot and cheese is melted.
  • Top nachos with a big scoop of guacamole and sour cream. Sprinkle with chopped cilantro and sliced scallions. Drizzle with some salsa or serve salsa on the side. Dig in and enjoy!

Recipe Notes

Homemade Chips: Cut 12 corn tortillas into 6 wedges each. Use 6-inch yellow or blue tortillas, or both. In medium skillet, heat about ¼ to ½ inch neutral oil, like canola, until hot and shimmering but not smoking. The tortilla wedges should sizzle when they hit the oil. Fry 6 - 8 tortilla pieces at a time for about 2 minutes, until just crisp. Remove to paper towel-lined plate or pan to drain, sprinkle with a little kosher salt while warm. Repeat with all pieces, layering with paper towels and salting.


Calories: 969kcal Carbohydrates: 50g Protein: 55g Fat: 62g Saturated Fat: 29g Polyunsaturated Fat: 8g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 179mg Sodium: 1359mg Potassium: 635mg Fiber: 8g Sugar: 1g Vitamin A: 1336IU Vitamin C: 2mg Calcium: 1016mg Iron: 4mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
Homemade yellow and blue corn tortilla chips.

Homemade Tortilla Chips

5 from 2 votes (2 ratings without comment)
Recipe Rating


Monday 26th of September 2022

My favorite dish at one of my favorite restaurants. Nachos grande at Nacho Mamas. The BEST Tex-Mex in STL.