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+ servings

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!

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:

  • 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.

Nutrition

Calories: 669kcal, Carbohydrates: 40g, Protein: 36g, Fat: 42g, Saturated Fat: 14g, Cholesterol: 106mg, Sodium: 1048mg, Potassium: 587mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1300IU, Vitamin C: 33mg, Calcium: 403mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.