Carne Asada Nachos
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(8)
Ingredients
8 servings
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon canola oil
- 1 ½ pounds skirt steak, cut into 1/2-inch pieces
- 12 ounces tortilla chips
- 8 ounces extra-sharp cheddar cheese, grated
- ¾ cup pico de gallo, homemade or store-bought
- 1 avocado, halved, peeled, seeded and diced
- 1 jalapeno, thinly sliced
- ½ cup queso blanco, homemade or store-bought
- ½ cup chopped fresh cilantro leaves
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
In a medium bowl, combine soy sauce, lime juice, garlic, chili powder, cumin and oregano.
Step 3
Heat canola oil in a large skillet over medium-high heat. Add steak and soy sauce mixture, and cook, stirring often, until steak has browned and soy sauce mixture has reduced, about 5-6 minutes, or until desired doneness.
Step 4
Place tortilla chips in a single layer onto the prepared baking sheet. Top with steak, cheese and pico de gallo.
Step 5
Place into oven and bake until heated through and the cheese has melted, about 10-12 minutes.
Step 6
Serve immediately, topped with avocado, jalapeno, queso blanco and cilantro.
Step 7
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Chef's notes
Store-bought queso is absolutely fine here. However, you can use homemade queso if you prefer.
