Steak Fajita Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 8
Spiff up your football snacking or just make the most fun dinner ever with these Steak Fajita Nachos. A crowd pleaser that's ready in minutes!
  • 2 T olive oil, divided
  • 1 lb. Flank Steak or skirt steak or sirloin
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 bag tortilla chips
  • 2 cups shredded Monterey Jack or other mild, meltable cheese
  • 1 tablespoon minced garlic
  • 2 cups sliced peppers
  • 4 tablespoons fresh lime juice
Cold Toppings:
  • ¼ cup chopped fresh cilantro (more or less to taste)
  • 1 large tomato, diced
  • 1 small red onion, chopped or a jar of pickles red onion
  • 1 avocado, peeled, seeded and cubed
  • Optional: pickled jalapenos, spicy salsa, sour cream
  1. Head 1 Tablespoon oil in a large skillet. Add steak to the hot pan and sprinkle with cumin, salt and pepper. Fry on each side until steak is about medium rare* (or just below desired doneness), knowing that it will cook about another level in the oven. Slice steak into bite-sized strips.
  2. Place a layer of chips in a 9 x 13 pan. Top with half of the grated cheese, then add another layer of chips. Top with steak strips and remaining cheese, then place in preheated 400 F oven.
  3. In the pan the steak cooked in, heat remaining 1 Tablespoon of oil. Add garlic and peppers and cook on medium high until limp.
  4. When cheese is melted and chips are crisp, remove nacho pan from the oven. Top with sautéed peppers and remaining cold toppings (tomatoes, avocados, onion, cilantro)
  5. Serve immediately, perhaps with a side of spicy salsa or jalapenos for heat lovers.
FDA would want me to warn you that underdone meat is more dangerous than well done.
Recipe by Art of Natural Living at