Steak Nachos – Football season is in full effect, and I’ve got the best Steak Nachos recipe composed of chopped steak, black beans, chunky salsa, crispy tortilla chips and shredded Monterey Jack cheese.
I got way too excited about these! They are the perfect thing to make to celebrate your favorite teams this fall. We need comforting, delicious, decadent meals right now that can be eaten with your hands if you ask me. Steak nachos fit the bill just perfectly. I may not be the biggest fan of football, but I certainly love football parties and tailgating. The energy is fantastic, even if I still struggle with understanding all the football lingo.
STEAK NACHOS RECIPE
This steak nachos recipe is adapted from the Better Homes and Gardens Cook Book 16th Edition. Back in high school, I was a cheerleader and cheered my school’s team on, but I never really cared for football. My favorite thing to eat at the games were the conventional melted cheese nachos with the jalapenos. I wanted to put a nachos recipe on the blog, but I wanted something a little more sophisticated than those old school nachos from the high school football games. That’s where I got the inspiration to come up with this recipe.
HOW TO MAKE STEAK NACHOS
These steak nachos are pretty easy to make. The required ingredients are the following:
- chopped steak
- black or pinto beans
- chunky salsa
- tortilla chips
- shredded cheese (Monterey Jack and Colby cheeses)
Start by adding two-thirds of your tortilla chips to an ovenproof pan and set it aside. Next, cook your chopped steak over medium heat in a large skillet until brown and drain the fat.Then, add the beans and salsa to the chopped steak and add two-thirds of the mixture over the tortilla chips. Sprinkle one cup of cheese over the entire dish and bake for 10 minutes or until the cheese melts. It’s that easy!
If you like this steak nachos recipe, I know you’ll fall in love with some of my other nacho recipes.
*Did you make this recipe? Please give it a star rating and leave comments below!*
Adapted from The Better Homes and Gardens Cook Book 16th EditionPrint Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
- 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.
Calories: 849kcal | Carbohydrates: 92g | Protein: 31g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 856mg | Potassium: 756mg | Fiber: 11g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 1.1mg | Calcium: 398mg | Iron: 5.1mg