Y’all, let me tell you, this Steak Nachos Recipe is the ultimate game changer!! We’re talking ooey-gooey cheesy goodness, tender steak bites, those filling beans, and salty-crunchy tortilla chips, all topped off with that perfect fresh chunky salsa. Honey, your game day crew will go wild over this, and guess what? It doubles as a bomb family dinner too. And baby, it’s so easy to whip up with just SIX basic ingredients and whatever extra nacho fixings you adore.
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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 to entertain folks and dig into 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.
These nachos with steak are just what this Fall football season is calling for. Indulge in crispy tortilla chips layered with heaps of melted cheese, tender steak, hearty beans, and chunky salsa, for good measure.
The Heart & Soul Of This Steak Nachos Recipe
Cuisine Inspiration: Tex-Mex and Mexican Cuisine
Primary Cooking Method: Stove and Oven
Dietary Info: A recipe suited for omnivores who eat a little bit of everything.
Key Flavor: Savory, Meaty, Cheesy with Some Spice!
Skill Level: A very easy recipe suitable for any level of cook.
Sweet Spots
- Easy Recipe. With just six ingredients and limited prep, this might just be the easiest nacho recipe you will ever find.
- Great Way to Repurpose Leftovers. These steak beef nachos make an easy way to use up leftover steak or even chicken or pork.
- Crowd Pleaser. Steak nachos are always a hit whether they’re served up for dinner or at a game day party.
- Customizable Dish. Easily mix and match ingredients to make this nachos recipe your own with the flavors you crave.
- No Skills Needed. This dish is perfect for anyone who is a beginner in the kitchen. It requires very few skills and limited equipment to prepare.
Ingredients to Make Steak Nachos
- Tortilla Chips: Start with a heap of tortilla chips – they’re the crunchy canvas for our nacho masterpiece.
- Steak: Chopped steak for tacos brings the meaty magic, packing each bite with flavor. Use a tender well-marbled steak such as ribeye for flavor and tenderness though you can easily use this recipe as a way to use up any leftover steak you have on hand.
- Beans: Choose between black beans or pinto beans. Rinse ’em, drain ’em, and get ready to add some hearty goodness.
- Salsa: A cup of chunky salsa to bring that zesty kick and saucy charm.
- Cheese: A mix of shredded Monterey Jack with jalapenos, cheddar, Colby, and/or Mexican cheese blend for that ooey-gooey, cheesy dream.
- Toppings (all optional, but oh-so-recommended): Thinly sliced green onions, fresh cilantro, fresh or pickled jalapenos, and a dollop of sour cream. And hey, why not a little more salsa?
How to Make Steak Nachos
Step 1: Cook the Steak Topping
- Heat a large skillet over medium heat and add the chopped steak.
- Cook until the meat is browned and then drain all the fat.
- Add the beans and salsa to the beef.
- Stir to mix everything together.
Step 2: Assemble the Nachos
- Spread out two-thirds of the chips on a tray.
- Spoon about two-thirds of the beef and bean mixture over chips. Sprinkle with a cup of the cheese. Bake for about 10 minutes or until the cheese melts.
- Remove the tray from the oven. Top with the remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until the cheese melts.
- Add your toppings such as green onion, cilantro, jalapeno pepper, pickled jalapeno slices, sour cream, and/or additional salsa.
Tips for Making the Best Steak Nachos
- Choosing the Right 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.
- Bring the Steak to Room Temperature. The 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-temperature 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! Remember the meat is going to cook again in the oven a bit more so you don’t want to overcook it in the skillet. The goal here is to brown it and release some of the fat in the meat. Everyone has a personal preference when it comes to the temperature of a steak and there ain’t nothing wrong with that as this is just a cautionary tip so you don’t end up with shoe leather on your nachos when it comes out of the oven.
- Cook the Steak in a Hot Pan. This is the key to a well-cooked steak. Get that grill or cast iron pan to 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. Add the chopped steak and cook it to sear each side until it’s nicely browned. This will leave the steak pieces lightly pink and very juicy on the inside.
- Layer the Nachos. Nothing is worse than naked chips at the bottom of a pile of nachos. The method of cooking two-thirds of the chips and toppings and then adding the remaining on top helps avoid this issue.
Popular Substitutions & Additions
- Chicken or Pork. Swap the beef for chicken breast or thighs or pork instead. It’s also a great recipe to use up fajita chicken or shredded pork meat.
- Vegetarian. Skip the meat and use your favorite plant-based meat crumbles or double up on the beans!
- Different Salsas. No need to stick with your regular tomato salsa. You can also use salsa verde or even a chunky pico de gallo instead.
- No Beans. Skip the beans and use double the steak for a meaty version of steak nachos.
- Mixed Meats. Pile on chicken, pork, and beef for the ultimate meat nachos!
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What to Serve with Steak Nachos
These nachos are packing some serious heartiness but are still a breeze to throw together, making them ideal for a lively weeknight feast. Plus, they’re a total hit for feeding a crowd and jazzing up any party. Now, let me spill the tea on some of my go-to dishes to serve up alongside for that perfect meal vibe.
- Enjoy Them as an Appetizer. They’re perfect to kick off a meal of Chicken Pozole Verde or Blackened Chicken Enchiladas.
- Pile on the Toppings: This might just be the best part! No nacho night is complete without our creamy, chunky Guacamole Recipe.
- Add Some Southern Charm: Enjoy them with a side of this fluffy and sweet Mexican Cornbread. It’s a delightful contrast to the spicy and savory flavors of the nachos.
- Party Appetizer: Serve them up for parties of all sizes with these Mexican Crab Cakes, Elote Dip, and Turkey Empanadas.
How to Store & Reheat Steak Nachos
I’ve gotta keep it 100 with you — steak nachos, or any nachos for real, hit different when they’re straight outta the kitchen fresh! But, we ain’t about that waste life, so if you find yourself with leftovers, pop them in an airtight container and slide them into the fridge. Now, if you’re already peeping the future and see leftovers in your vision, do yourself a solid and skip the toppings on that batch for a smoother reheating journey.
When it’s time to bring those nachos back to life, just lay them out on a baking sheet and let them catch some heat in the oven at 350°F until they’re warmed up and that cheese is doing its melty, bubbly thing.
How long will nachos last in the fridge?
Enjoy them within 2-3 days for optimal results and the best flavor.
Can I freeze steak nachos?
Not really boos! Cheese doesn’t freeze great and likely you will end up with a soggy mess of chips. However, if you want to double up on the beef and bean filling that works. It’s a great way to prep extra to use for tacos or steak nachos for another meal. Allow the beef to cool and then freeze for up to three months.
Frequently Asked Questions
The secret to keeping your nachos from getting soggy is to avoid adding moisture. Be sure to drain your beef after cooking it and also the canned beans before mixing it in. I also recommend a thicker salsa so you don’t add too much liquid. If there seems to be any excess liquid after everything is combined drain it before adding it over the chips. Also, layering the chips as I’ve indicated in the recipe card also prevents soggy nachos.
I love to use Monterey Jack cheese or Pepper Jack cheese with jalapeno peppers on my nachos. Cheddar cheese, Colby, and a Mexican cheese blend also work quite well. For the best melted cheese buy block cheese and grate it yourself rather than pre-shredded cheese. Shredded cheese has additives to keep it from clumping that can also interfere with melting.
Sure! Instead of a baking pan layer the nachos in your air fryer basket. Cook at 350° F for 8-10 minutes or until the cheese is melted. Then add the last third of chips and toppings and repeat cooking. Depending on the size of your air fryer you may need to cook in batches or create more layers of chips, meat, and cheese.
If you’re on the hunt for something chill to whip up for dinner or to kick off a party, these steak nachos are your go-to fix. They’re a breeze to get on the table, needing just minutes and six simple ingredients you can snag without a hassle. Trust, the squad will be all over this meaty, cheesy delight of homemade nachos, no matter what’s going down.
Favorite Game Day Appetizer Recipes to Try
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Steak Nachos
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Equipment
Ingredients
- 8 cups tortilla chips
- 1 pound chopped steak for tacos like ribeye
- 15 ounces black beans or pinto beans rinsed and drained
- 1 cup bottled chunky salsa
- 1 ½ 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
Instructions
- 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.
Notes
- Choosing the Right 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.
- Bring the Steak to Room Temperature. The steak needs to be cooked quickly, at a high temperature, for as short a time as possible. A room-temperature 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! Remember the meat is going to cook again in the oven a bit more so you don’t want to overcook it in the skillet. The goal here is to brown it and release some of the fat in the meat.
- Cook the Steak in a Hot Pan. This is the key to a well-cooked steak. Get that grill or cast iron pan to 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. Add the chopped steak and cook it to sear each side until it’s nicely browned. This will leave the steak pieces lightly pink and very juicy on the inside.
- Layer the Nachos. Nothing is worse than naked chips at the bottom of a pile of nachos. The method of cooking two-thirds of the chips and toppings and then adding the remaining on top helps avoid this issue.
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Awesome recipe, thank you! Loved the tips for stopping the chips from going soggy, they worked really well.
These were amazing! We wanted a snacky dinner that was also filling and satisfying and this was the perfect choice. Thank you!
Oh yum! You had me at ooey-gooey cheesy goodness. Such a wonderful combination of flavors.
The steak was tender and flavorful, and the combination of melted cheese, salsa, and toppings was perfection. Definitely making these again!
I am stuffed full of nachos and quesadillas from today (Cinco de Mayo), but this is making me crave more! Will have to try soon