Beef Fajita Nachos are the only dish that Big orders when we eat out at a Mexican Food restaurant. You would think it would get old and she would try something new, but beef fajitas and beef fajita nachos never get tiresome for her.
I saw this recipe over at The Pioneer Woman Cooks and thought I would give them a try. They are freaking fantastic! Big swears I went to the restaurant and ordered them and just re-plated them. I promise I didn’t! These Beef Fajita Nachos were made with my own little two hands!
Nachos are a great finger food and to me, that classifies them as one of the top contenders for weekend food. I like to cook on Fridays and Saturday, I just don’t feel like those days require a big meal. Our other favorite meals for the weekend are pizza, burgers, sandwiches.
- Flank Steak (about 2 pounds)
- 1/3 cup Olive Oil
- 2 whole Limes, Juiced
- 4 whole Canned Chipotle Peppers, With A Little Sauce
- 4 cloves Garlic, Peeled
- 1 whole Handful Of Cilantro
- 1 whole Yellow Onion
- 1 whole Bell Peppers, Cored And Sliced
- Olive Oil, For Frying
- Sturdy Tortilla Chips
- 1 or 2 cups of Cheese, Grated (I use Mexican Blend)
- Sour Cream
- To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or bowl with cover. Pour in marinade and make sure it coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.
- When you are ready to make the nachos, take the beef out of the plastic bag and grill until the meat is medium rare. If you don't have a grill or the weather is bad, broil the meat for about 2 - 3 minutes on each side. When the meat is cooked to medium rare, take it off the grill or out of the oven and let it sit for about 5 minutes.
- In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are soft and starting to get brown. Remove from heat and set aside.
- Slice the flank steak into strips against the grain.
- Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese. Remove from oven, then top the cheesy chips with peppers, onions, and chopped steak. Return to oven for no more than another minute---just long enough to heat up the meat and peppers (but not cook the meat all the way through.)
- Remove from oven, plate and top with Guacamole, Salsa, Sour Cream, Jalapeño or what ever you want.
Looking for a few more beef fajita or Mexican food recipes? Check these out from my blogging friends.
Cheese and Bean Nachos from Hungry Little Girl
Nachos with Queso and Avocado Sauce from Spatulas on Parade
Chicken Enchilada Cups by Wondermom WannaBe
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