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Steak Nachos

Print Recipe
Prep Time 1 hour
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 5 hours 10 minutes
Servings 16
Calories 489

Ingredients

Steak:

  • 1 ½ lbs. skirt steak
  • Juice of ½ orange
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 2 cloves minced garlic
  • ½ tsp. onion powder
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ Tbsp. chili powder
  • ¾ Tbsp. salt
  • ½ Tbsp. freshly ground black pepper
  • ¼ bunch fresh cilantro
  • ¼ white onion chopped roughly

Refried beans:

  • 2 Tbsp. olive oil or lard
  • 1 yellow onion diced
  • 1 tsp. salt
  • ½ tsp. oregano
  • 2 cans of pinto beans rinsed and drained (15oz each)
  • 1 ½ cups water or chicken broth

Nachos:

  • 1 14 oz bag corn tortilla chips or 14 oz freshly made corn tortilla chips
  • 12 oz Colby cheese freshly grated
  • 10 oz. cheddar cheese freshly grated

The toppings:

  • 1 large avocado diced
  • 4 Plum tomatoes diced
  • ½ white onion minced
  • ¼ cup diced fresh or pickled jalapenos
  • ½ bunch fresh cilantro minced
  • Juice of ½ lime
  • Pinch of salt and pepper
  • ½ cup sour cream

Instructions

For the steak:

  • In a large bowl, mix olive oil, orange juice, lime juice, minced garlic, onion powder, cumin, oregano, chili powder, salt, and black pepper.
  • Add steak and coat with marinade.
  • Break the cilantro in half and add it together with the chopped onion.
  • Cover and let marinate in the fridge for at least 4 hours.
  • Take it out of the fridge 1 hour before cooking.

Cooking the steak:

  • Spray a frying pan with some oil, turn on medium-high heat and cook the steaks for about 4-5 minutes on each side. Remove from the heat and place in a bowl to cool. Don’t clean your pan yet. Let’s do deglazing. With the heat still on, pour about 1/3 cup of water into the pan and scrape the pan with a spatula to collect all of the juices and little pieces of meat stuck on the bottom of the pan. Cook for 3-4 minutes. Transfer that juice to the meat and let it cool completely.
  • Once cooled, cut into bite-sized cubes and store in the fridge until ready to use.

For the refried beans:

  • Heat lard or oil in a saucepan on medium heat. Add onions and sauté until soft.
  • Add oregano and drained pinto beans and cook for about 1 minute.
  • Pour in water, stir, and then mash the beans with a potato masher or the back of a wooden spoon until desired consistency. Add salt to taste.

Assembling the nachos:

  • Preheat oven to 450°F. Place tortilla chips in a 9x13 deep dish baking tray. It should be about a 3-chip layer.
  • Sprinkle shredded cheese evenly, dollop the refried beans as you see fit (there may be leftover beans), and top off with steak pieces. Bake in the oven for 5-10 minutes or until cheese has melted.

For the toppings:

  • Toss diced avocado tossed in lime juice salt, and pepper, and spread them on top. Evenly distribute diced tomatoes, onions, jalapenos, and fresh cilantro. Finish with dollops of sour cream. Dig in!

Video

Nutrition

Calories: 489kcal | Carbohydrates: 32g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1022mg | Potassium: 534mg | Fiber: 6g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 10mg | Calcium: 355mg | Iron: 3mg