LOADED STEAK POTATO NACHOS
— 4-5 Yellow Potatoes, sliced
— 2 Flank Steaks
— 2 tbsp. Olive Oil
— 8 oz. Monterrey Jack Cheese
— Salt and Pepper, to taste
— Taco Seasoning, to taste
— Fresh Cilantro, to taste
— Sour Cream
— Pico de Gallo
Preheat oven to 350 degrees.
Wash and slice potatoes about 1/4 inch thick. Add to a large bowl. Mix in olive oil, salt, and pepper.
On a baking sheet (spray with non-stick or line) lay out your potatoes and cover with taco seasoning to your liking.
Place in oven to bake for 20 minutes.
While the potato chips bake, grill or cook the flank steaks. Once cooked all the way through, dice them and set them off to the side.
Once the potato chips are done baking, remove them from the oven and transfer them to a casserole dish. Layer the steak on top. Add any desired cilantro and top with cheese.
Place the casserole dish back into the oven for 5 minutes, or until cheese is melted.
Serve with pico de gallo, sour cream, and chive. Enjoy!