Steak Fajita Nachos

These delicious steak fajita nachos are everything you could want in a fajita piled on top of tortilla chips and melty cheese. Perfect as an appetizer or main dish!

Course Appetizer

Cuisine Mexican

Prep Time 20

Cook Time 15

Marinate Time 30

Total Time 1 5

Servings servings

Calories 669

Author Annalise Sandberg

Ingredients

Homemade Fajita Seasoning:

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon coarse salt
1 teaspoon granulated sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
¼ teaspoon cayenne pepper

Steak and Veggies:

1 lb Skirt Steak
1 red bell pepper , sliced thin
1 green bell pepper , sliced thin
½ red onion , sliced thin
¼ cup olive oil , divided
¼ cup fresh cilantro , chopped and divided

To Assemble Nachos:

14 oz bag corn tortilla chips
16 oz shredded cheese (I used a 4-cheese Mexican blend)
½ cup sour cream
½ cup guacamole
½ cup salsa or pica de gallo
Chopped cilantro , for garnish (optional)

Instructions

To Make Fajita Seasoning:

Combine all ingredients in a bowl.

To Prepare Steak and Veggies:

If Skirt Steak is long and thin, cut into smaller rectangular pieces and place in a bowl or zip-topped freezer bag. Rub steak all over with ⅔ of the fajita seasoning, oil and cilantro. Marinate in the fridge for 30 minutes and up to 24 hours.
Combine peppers and onions with remaining fajita seasoning, oil and cilantro in a separate bowl.
Preheat grill to medium high heat and cook steak on each side for 2-3 minutes, until slightly browned. If using an instant read thermometer, cook steaks to about 140°F for medium rare doneness. Remove steaks from the grill and tent with foil for 5-10 minutes.
While steaks are resting, cook veggies on the grill on either a grill basket or a sheet of greased foil. Cook for 8-10 minutes, until veggies are softened and browned. Remove from grill and cover to keep warm.

To Assemble Nachos:

Spread half of corn tortilla chips onto a large sheet pan and top with half of the cheese. Repeat with remaining chips and cheese.
Slice cooked steak against the grain and cut into smaller bite-sized pieces if needed. Cover to keep warm.
Place sheet pan with chips and cheese under broiler and heat for 1-2 minutes or until cheese is melted and starts to bubble.
Remove sheet pan from the oven and immediately top with sliced steak, veggies, and dollops of sour cream, guacamole, and salsa/pico de gallo. Enjoy immediately!

Notes

NOTES:

You can use store-bought fajita seasoning if desired. You'll need about ¼ cup.
To cook steak and veggies on the stovetop, use a large cast iron skillet and preheat to high heat. Follow same instructions as above, cooking first the steak (in batches if needed) and then the veggies.
While it is possible to prep fajita seasoning, and slice the peppers and onions ahead of time, steak and nachos are best served immediately.

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