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.
Servings: 6 servings
Calories: 969kcal
Ingredients
- 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
Instructions
- 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!
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.
Nutrition
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