Loaded Steak Nachos Recipe

5 from 1 vote

Loaded Nachos topped with juicy skirt steak, chihuahua cheese sauce, pico de gallo, salsa roja, guacamole, spiced pinto beans, sour cream, jalapeno and lettuce. Nacho heaven! Great for dinners, parties and snacks.

Prep Time25

Cook Time20

Total Time45

Course: dinner, snacks

Cuisine: american, mexican

Diet: Gluten Free

Servings: servings

Calories: 1085kcal

Author: Krista Stechman

Equipment

Ingredients

Pico de Gallo

5 medium vine ripened tomatoes small dice
1 medium yellow onion fine dice
2 fresh jalapenos fine dice
1 cup cilantro chopped (measure prior to chopping)
¼ cup lime juice fresh
2 tsp kosher salt

Guacamole

3 avocados peeled and pitted
1 teaspoon kosher salt
1 teaspoon lime juice fresh
1 cup pico de gallo take from pico that was just made
2 cloves garlic minced

Cheese Sauce

16 oz chihuahua cheese
12 oz evaporated milk
½ tsp salt

Skirt Steak

2 lbs skirt steak outside skirt, cleaned
2 tsp kosher salt
1 tsp black pepper coarse ground

Chips & Toppings

16 oz tortilla chips
15 oz southwest beans warmed
1½ cups salsa roja
1 cup sour cream thinned
½ cup pickled jalapenos sliced
1 cup iceberg lettuce shredded
½ cup cotija cheese grated

Instructions

Make Pico de Gallo

Mix all ingredients in a small mixing bowl, reserving 1 cup, then set aside until needed

Make Guacamole

Mash avocados, salt and lime juice in a medium mixing bowl using either a fork or gloved hands
Add 1 cup of pico de gallo and garlic. Mix to combine

Make Cheese Sauce

Add cheese sauce ingredients to medium sauce pan then heat over low-medium heat, whisking frequently. Once cheese sauce becomes fully melted and smooth turn off heat

Cooking Steak

Season both sides of skirt steak then sear on a grill or in a large skillet over medium-high heat. Let cook undisturbed for 2-3 minutes, then flip over and cook other side for 2-3 minutes, undisturbed
Remove steak from heat and let stand 5-10 minutes before cutting. Cut skirt steak into small pieces for nachos

Building Nachos

Lay out chips on individual plates or on a sheet tray. Top with cheese sauce then add remaining toppings in any order, adding the guacamole last

Notes

When buying skirt steak, look for outside skirt as opposed to inside skirt. If it doesn't specify, it's likely outside skirt steak. Buy a piece that has already been cleaned, ask the butcher or meat department if you're unsure.

You can make your own southwest beans but for ease I use store bought pre-seasoned beans. You can find these in the canned bean aisle.

Make salsa roja from scratch or buy your favorite salsa.

Using fresh lime juice is very important. I never cook with juice from concentrate. The flavor is nowhere near the same.

I like to thin my sour cream out with a little milk and pinch of salt so it can be poured over the top of the nachos easily. This is optional.

Let skirt steak rest for 5-7 minutes before dicing.

Nutrition