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Skillet Steak Fajita Nachos

JE
Jennifer

Cuisine: Mexican
Categories: Street Food, Tacos & Wraps & Beef

Recipe Source: Becky Hardin

Skillet Steak Fajita Nachos are a delicious, Tex-Mex-inspired dish that brings together sizzling steak, colorful fajita vegetables, and crispy tortilla chips, all topped with melted cheese and savory seasonings. Tender strips of steak are cooked in a hot skillet with onions, bell peppers, and a blend of fajita spices, creating a smoky, flavorful base. The steak and veggies are then piled on top of crunchy tortilla chips, smothered with melted cheese, and baked until bubbly and golden. Finished with a drizzle of sour cream, guacamole, and a sprinkle of fresh cilantro, these nachos are perfect for a game day snack, a casual dinner, or a fun appetizer that everyone will enjoy.

Skillet Steak Fajita Nachos
fajita

Difficulty: EASY

Prep Time: 24 hours

Cook Time: 15 minutes

Total Time: 24 hours 15 minutes

Serving Size: 8-12 servings

Ingredients:

  • 1 lb. Flank Steak
  • 1 packet (1 ounce) Old El Paso Taco Seasoning
  • 1 can (4.5 ounce) Old El Paso green chiles
  • 4 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon minced garlic
  • 1/3 cup olive oil
  • large bag STURDY tortilla chips
  • 8 ounces Mexican blend cheese
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 onions, chopped
  • 1 cup pico de gallo
  • guacamole, sour cream, more cilantro, and pico de gallo for garnish (optional)

Directions:

  1. Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until well combined and smooth. Place flank steak in a large ziplock bag and pour in the marinade, reserving a bit of marinade for the veggies. Place in the fridge to marinate for a minimum of 24 hours.
  2. After 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your liking. Remove steak from skillet and cut into bite sized pieces. Set aside.
  3. In the same skillet, toss in the green pepper, onion, and red pepper. Pour in the marinade you saved. Saute on medium/high heat for 3-5 minutes or until onion is translucent and peppers are tender. Place on a plate and set aside.
  4. In the same skillet, add the tortilla chips. Top with half the cheese, then the peppers/onion mixture, then steak, then the rest of the cheese. Top with pico de gallo and cilantro.
  5. You can broil the nachos in your oven on high for 4-6 minutes or until cheese is hot and bubbly, or cook on the stovetop until cheese is melted.
  6. Serve topped with sour cream, guacamole, and more cilantro.