Steak Fajita Nachos

These loaded, saucy sheet pan steak fajita nachos are the holy grail of game day appetizers. Topped with tender carne asada chunks, charred peppers and onions, melty cheese and an array of toppings. Use up leftover carne asada if you're in a pinch or they can easily be made into vegetarian fajita nachos.

Course Appetizer

Cuisine Mexican

Keyword nachos, sheet pan, steak

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 394kcal

Author Elizabeth Van Lierde

Ingredients

For the steak:

2 tbsp olive oil divided
2 tbsp soy sauce
2 limes juiced
1 orange juiced
2 tsp ground cumin
2 tsp chili powder
4 garlic cloves minced
1 lb skirt or flap steak
Salt
Cracked black pepper

For the nachos:

2 tsp olive oil
1 green bell pepper finely diced
½ yellow onion finely diced
Thick corn tortilla chips
1 can black beans drained
1 cup canned red enchilada sauce I used Siete brand
2 cups shredded colby jack cheese

Toppings:

Avocado slices or guacamole
Chopped green onions
Chopped cilantro
Sour Cream

Instructions

For the steak: In a small bowl whisk together 1 tbsp olive oil, soy sauce, lime juice, orange juice cumin, chili powder, and garlic cloves until well combined. In a large bowl or ziplock bag add in flank steak and pour marinade. Make sure the steak is well coated, place into the refrigerator and marinate for 3-4 hours or overnight.
For fajitas: In a medium heavy bottom skillet, brush 2 tsp olive oil and heat on medium-high heat. Add in the peppers and onions and season with salt and black pepper. Stirring, cook peppers for 4-5 minutes until crisp and slightly charred. Set aside.
For the steak: Remove steak from marinade and season evenly with a little salt and pepper. Heat a heavy bottom skillet or grill pan on medium high heat and brush with 1 tbsp olive oil. Cook steak for 2-3 minutes on each side. Remove steak and tent with foil for 4-5 minutes. Chop into bite size pieces.
Preheat the oven to 425 F.
Line a large baking sheet with foil or parchment paper. Spread an even layer of corn chips on a large baking sheet. Top evenly with black beans, fajita pepper mixture, steak, an even drizzle of enchilada sauce and shredded cheese.
Bake nachos for 10-15 minutes or until the cheese is melty.
Top with avocado or guacamole, green onions, cilantro, and sour cream.

Notes

Notes* Can sub out leftover carne asada for steak.

Nutrition