These steak nachos from Chef John may become your all-time favorite appetizer! Tortilla chips topped with tender strips of steak, beans, cheese, avocado, and more!
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
419 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
Step 3
When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
Step 4
Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
Step 5
Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
Step 6
Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Step 7
To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
Step 8
To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
Step 9
To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
Ingredients
1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
12 ounces shredded Cheddar cheese
1 jalapeno pepper, seeded and minced
1 avocado - peeled, pitted and diced
12 ounces shredded Monterey Jack cheese
1 yellow onion, diced
1 teaspoon salt, divided
2 (15 ounce) cans pinto beans, rinsed and drained
2 tablespoons bacon fat
1 (1 1/2-pound) skirt steak or flap steak
1 (14 ounce) bag corn tortilla chips
2 ripe tomato, chopped, or more to taste
0.5 cup chopped fresh cilantro
0.5 teaspoon dried oregano
0.5 teaspoon ground dried chipotle pepper
0.5 cup chopped white onion, or to taste
1.5 cups water or chicken broth, plus more as needed
