Rating: 5 stars 4.9
18 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is 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.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Steak:
Beans:
Nacho Toppings:

Directions

Instructions Checklist
  • Season both sides of steak with salt and pepper. 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.

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  • 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.

  • 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.

  • Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.

  • Mash the 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.

  • Preheat oven to 450 degrees F (230 degrees C).

  • 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.

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

  • Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Cook's Note:

For 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 cheese is melted and edges are brown, 2 to 3 minutes.

Nutrition Facts

419 calories; protein 20g; carbohydrates 25.8g; fat 26.9g; cholesterol 57.6mg; sodium 771mg. Full Nutrition
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