These steak nachos are one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.
Ingredients
Steak
- 1 (1 1/2-pound) skirt steak or flap steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground dried chipotle pepper
- 1 tablespoon vegetable oil
Beans
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- ½ teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 ½ cups water or chicken broth, plus more as needed
Nachos
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 2 ripe tomato, chopped, or more to taste
- 1 avocado – peeled, pitted and diced
- ½ cup chopped white onion, or to taste
- 1 jalapeno pepper, seeded and minced
- ½ cup sour cream, for topping
- ½ cup chopped fresh cilantro
Directions
Step 1
Prepare the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
Step 2
Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
Step 3
When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
Step 4
Make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
Step 5
Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Step 6
Preheat the oven to 450 degrees F (230 degrees C).
Step 7
Assemble nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Step 8
Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
Step 9
Scatter tomato, avocado, onion, and jalape?o over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Chef’s Notes:
For the best flavor, toss the diced avocado with a bit of lemon juice and salt before adding.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 419 | |
% Daily Value * | |
Total Fat27g | 34% |
Saturated Fat12g | 60% |
Cholesterol58mg | 19% |
Sodium771mg | 34% |
Total Carbohydrate26g | 9% |
Dietary Fiber4g | 16% |
Total Sugars2g | |
Protein20g | |
Vitamin C6mg | 29% |
Calcium390mg | 30% |
Iron2mg | 13% |
Potassium388mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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