Steak Nachos

I ain’t into football but when I’m forced to watch it, I make my steak nachos. They are so delish boos. I just layer tender steak with beans, salsa, beans and melty cheese. It comes together pretty quickly and is a crowd fave around my crib. Make a little guacamole or salsa verde to serve along with it.

How to Make Steak Nachos

Step 1: Cook the Steak Topping

1. Heat a large skillet over medium heat and add the chopped steak.
2. Cook until the meat is browned and then drain all the fat.
3. Add the beans and salsa to the beef.
4. Stir to mix everything together.

Step 2: Assemble the Nachos

1. Spread out two-thirds of the chips on a tray.
2. 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.
3. 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.
4. Add your toppings such as green onion, cilantro, jalapeno pepper, pickled jalapeno slices, sour cream, and/or additional salsa.

Steak Nachos Recipe

In these Steak Nachos, cheesy nachos are loaded with tender pieces of steak, hearty beans, salty-crispy tortilla chips and just the right amount of fresh chunky salsa.

4.84 from 6 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 8 servings

Equipment

• Sheet Pans
• large skillet

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

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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

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.

Nutrition

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

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Recipe Tips

• 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. Just brown to release the fat.
• 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. The method of cooking two-thirds of the chips and toppings and then adding the remaining on top helps avoid everything getting all the flavor.

Recipe Help

Favorite Game Day Appetizer Recipes

• Steak Fajitas
• Honey Jerk Chicken Wings
• Lemon Pepper Wings
• Buffalo Wings
• Shrimp Nachos

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