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A platter of steak nachos with a bowl of green onions, sour cream, and salsa on the side.
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4.84 from 6 votes

Steak Nachos

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 849kcal

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.

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