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
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.
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 rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
