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Ingredients20 m servings 884 cals
Original recipe yields 4 servings
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes. Transfer to a bowl. Cook rib-eye in the same skillet, stirring occasionally, until browned and juices have evaporated, 5 to 10 minutes. Stir onion back into the skillet.
- Place a handful of tortilla chips on each plate. Spoon rib-eye and onion mixture over chips; top with cheese spread and jalapeno slices.
- Cook's Note:
- You can use jarred pickled jalapenos as a substitute.
Per Serving: 884 calories; 49.9 g fat; 89.9 g carbohydrates; 23.1 g protein; 62 mg cholesterol; 1464 mg sodium. Full nutrition
ReviewsRead all reviews 2
I always enjoy trying your recipes because they are always fun, different and delicious,and this one was no exception! My only change was to use jarred jalapeno peppers. This was a great take on...