ULTIMATE STEAK NACHOS – What makes these the Ultimate Steak Nachos and makes them better than any restaurant version out there? Two things really: They’re going to be piping hot and just perfect crunchy cheesy melty delish when you set them on the table, and you get to put all your fave stuff on them! Beyond that, if you have peeps that want more of this or don’t like that, you can customize portions. Now, that’s nachos for the win!



— 1 large bag of tortilla chips
— 6 to 8 ounces steak, cooked and sliced thinly across the grain then into small, bite-sized pieces
— 1 can black beans, rinsed and drained
— 1/2 cup (or to taste) sliced black olives
— 8 ounces cheddar cheese, shredded
— 1/2 cup (or to taste) pickled jalapeños
— 8 ounces Monterey jack cheese, shredded
— 8 ounces sour cream
— about a cup (or more) pico de gallo
— about a cup and a half guacamole


Preheat oven to 400 degrees F.

Using a sheet tray (or 2 large cast-iron skillets) assemble the nachos layer by layer. Chips, steak, beans, olives, jalapeños. Dollop the cheese on. Repeat as necessary, ending with cheese. Reserve a few jalapeños and olives for garnish.

Bake for 8-10 minutes until cheese is melted and bubbling. If making more than two layers, stop at two layers and place in the oven for a few minutes to warm through, then remove and add the top layer. Toss back into the oven until everything is warm and bubbly.

Top with sour cream, Pico de Gallo and guacamole. Garnish with reserved olives and jalapeños.


Last Step: Don’t forget to share!

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