The Most Delicious Cheesy Steak Nachos Recipe
Alright y’all, I may not be the biggest fan of football but I certainly love all that comes with the season. Tailgating and football parties are full of fantastic energy, even if I still struggle with understanding all the lingo. I love any opportunity I get to entertain folks and dig in to comforting, delicious, decadent meals that can be eaten with my own two hands. In these moments mess is welcome and clean-up is something I’ll worry about tomorrow.
Today, I am way too excited about this recipe! These Steak Nachos are just what this Fall football season is calling for. Crispy tortilla chips layered with heaps of melted cheese, tender steak, hearty beans and chunky salsa, for good measure. Join me in kicking off this season in the tastiest we can!
Believe it or not, I was a cheerleader in my high school days! I spent my afternoons in practice and my weekends at games cheering on my school’s team, but I never really cared for football. I enjoyed spending time with friends and celebrating wins by munching on nachos topped with melted velveeta and sliced jalapenos.
When I decided to put up a nachos recipe on the blog, I wanted to make something a little more sophisticated than those old school nachos. This steak nachos recipe is adapted from the Better Homes and Gardens CookBook 16th Edition. Does it get more sophisticated than BH&G?
How To Make Steak Nachos
- Chopped steak
- Black or pinto beans
- Chunky salsa
- Tortilla chips
- Shredded cheese (Monterey Jack and Colby cheeses)
Start by spreading out two-thirds of your tortilla chips onto an ovenproof pan and set it aside. Next, cook your chopped steak and be sure to drain the excess fat. Add beans and salsa to the chopped steak and layer two-thirds of this mixture over the tortilla chips. Sprinkle one cup of cheese over the entire dish and bake for 10 minutes or until the cheese melts.
Once out of the oven, top with remaining chips, beef mixture and cheese. Bake for another 10 minutes (broil for the last couple of minutes for a crispier top) and add any additional toppings you’d like. It’s that easy!
How To Cook Your Steak
I’m never picky about what kind of steak I use for this recipe; this is a great opportunity to use up any leftover steak you’ve got hanging out in your freezer. But, since this recipe’s main ingredient is steak, you want to make sure the meat is properly prepared so no one is playing tug of war with each bite.
Bring the Steak to Room Temperature
Steak needs to be cooked quickly, at a high temperature, for as short a time as possible. The colder your steak is the longer it will need to cook and the tougher it will get. A room temp steak retains its moisture better and makes for a juicy, tender piece of meat.
Let your steak sit out for at least 20-30 minutes before cooking and you’re good to go!
Be Careful, Don’t Overcook It!
Everyone has a personal preference when it comes to the temperature of a steak and there ain’t nothing wrong with that. But this recipe uses my version of a well-cooked steak. So here’s how to do it.
Get that grill or cast iron pan to a medium high heat; there should be a bit of smoke rising up. Grease the pan with a bit of canola or vegetable oil and wait a minute for it to heat up. Lay your steak down and cook each side for about 4 minutes. Each side should be nicely browned and the inside will be a perfect medium (lightly pink and very juicy on the inside).
Give It Time to Rest
When you grill a steak the individual cells that make up the muscles inside contract and the juices within each cell rush to the center. If you cut into it right away, all those juices will spill out and render your steak dry.
Instead, give your steak at least 5 minutes to rest and the cells will go back to their original shape and retain their juice.
- 8 cups tortilla chips
- 1 pound chopped steak for tacos
- 15 ounces black beans or pinto beans rinsed and drained
- 1 cup bottled chunky salsa
- 1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers cheddar cheese, Colby and Monterey Jack cheese, and/or Mexican cheese blend (6 ounces)
- Optional toppings such as thinly sliced green onion snipped fresh cilantro, seeded and chopped fresh jalapeno pepper, pickled jalapeno slices, sour cream, and/or bottled chunky salsa
- Preheat oven to 350 degrees F. Spread two-thirds of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
- In a large skillet cook chopped steak over medium heat until brown. Drain off fat.
- Add the beans and the 1 cup salsa to the beef. Spoon about two-thirds of the mixture over chips. Sprinkle with 1 cup of the cheese. Bake about 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake about 10 minutes more or until cheese melts.
- If desired, top with green onion, cilantro, jalapeno pepper, pickled jalapeno slices, sour cream, and/or additional salsa.
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