Description
Delicious nachos topped with seasoned steak, creamy beans, and melted cheese, perfect for gatherings or game days.
Ingredients
Scale
- 1 (1 1/2-pound) skirt steak or flap steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon ground dried chipotle pepper
- 1 tablespoon vegetable oil
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- 0.5 teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1.5 cups water or chicken broth, plus more as needed
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 2 ripe tomatoes, chopped, or more to taste
- 1 avocado – peeled, pitted, and diced
- 0.5 cup chopped white onion, or to taste
- 1 jalapeño pepper, seeded and minced
- 0.5 cup sour cream, for topping
- 0.5 cup chopped fresh cilantro
Instructions
- Season both sides of the steak with salt, black pepper, and chipotle pepper. Heat vegetable oil in a skillet over medium-high heat and cook the steak for about 6 minutes per side until medium doneness (135-140°F). Let it rest.
- Add a splash of water to the hot skillet to deglaze. Pour over the resting steak and let cool completely.
- Slice the steak thickly, about 1/2 inch, then cut it into bite-sized pieces. Toss with the pan drippings.
- Melt bacon fat in a pot over medium heat. Add diced onion and a pinch of salt; cook 5-6 minutes. Stir in oregano, then add pinto beans and water or chicken broth. Simmer for 5 minutes.
- Use a potato masher to mash the beans to your preferred consistency. Add more liquid if necessary, adjust salt to taste, and remove from heat.
- Preheat oven to 450°F (230°C).
- In a heat-proof pan, layer tortilla chips and top with beans and steak pieces. Sprinkle with Cheddar and Monterey Jack cheeses.
- Bake for about 10 minutes until cheese is melted and edges are browned.
- After baking, garnish with chopped tomatoes, avocado, white onion, jalapeño, and sour cream. Finish with cilantro.
Notes
Customize toppings based on preferences; consider using different types of chips or adding other ingredients for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg