Super Deluxe Steak Nachos


These steak nachos are one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
1 hrs
Total Time:
1 hrs 55 mins



  • 1 (1 1/2-pound) skirt steak or flap steak

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon ground dried chipotle pepper

  • 1 tablespoon vegetable oil


  • 2 tablespoons bacon fat

  • 1 yellow onion, diced

  • 1 teaspoon salt, divided

  • ½ teaspoon dried oregano

  • 2 (15 ounce) cans pinto beans, rinsed and drained

  • 1 ½ cups water or chicken broth, plus more as needed


  • 1 (14 ounce) bag corn tortilla chips

  • 12 ounces shredded Cheddar cheese

  • 12 ounces shredded Monterey Jack cheese

  • 2 ripe tomato, chopped, or more to taste

  • 1 avocado - peeled, pitted and diced

  • ½ cup chopped white onion, or to taste

  • 1 jalapeno pepper, seeded and minced

  • ½ cup sour cream, for topping

  • ½ cup chopped fresh cilantro


  1. Prepare 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 meat to a bowl to let it rest.

  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.

  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.

  4. 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.

  5. 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.

  6. Preheat the oven to 450 degrees F (230 degrees C).

  7. Assemble 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.

  8. Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.

  9. Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

    close up view of Super Deluxe Steak Nachos on a platter
    Chef John

Chef's Notes:

For the best flavor, toss the diced avocado with a bit of lemon juice and salt before adding.

Broiling Option: When you assemble the nachos, if the beans are still hot and the steak isn't too cold, you can broil the nachos until the cheese is melted and the edges are brown, 2 to 3 minutes.

Nutrition Facts (per serving)

419 Calories
27g Fat
26g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 419
% Daily Value *
Total Fat 27g 34%
Saturated Fat 12g 60%
Cholesterol 58mg 19%
Sodium 771mg 34%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 16%
Total Sugars 2g
Protein 20g
Vitamin C 6mg 29%
Calcium 390mg 30%
Iron 2mg 13%
Potassium 388mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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