Description
A mouthwatering nacho recipe loaded with savory steak, flavorful beans, and melty cheese, perfect for gatherings.
Ingredients
- 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, pepper, and chipotle pepper. Heat vegetable oil in a skillet over medium-high heat. Cook steak until medium doneness, about 6 minutes per side. Let it rest.
- Deglaze the pan with a splash of water and pour the liquid over the rested steak.
- Once cool, slice the steak thickly, then dice into small pieces and toss with pan drippings.
- Melt bacon fat in a pot over medium heat, add onion and a pinch of salt, cooking until softened. Stir in dried oregano.
- Add rinsed beans and water/chicken broth, simmer for 5 minutes, then mash to desired consistency, seasoning to taste.
- Preheat the oven to 450 degrees F (230 degrees C).
- In a heat-proof pan, layer tortilla chips, top with beans, steak, and cheese.
- Bake in the oven until cheese is melted, about 10 minutes.
- Garnish with tomatoes, avocado, onion, jalapeño, sour cream, and cilantro before serving.
Notes
Customize toppings and ingredients according to your preferences. Pair with salsa or guacamole for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican