The Pioneer Woman Tasty Kitchen
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Beef Fajita Nachos

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

A cross between fajitas and nachos, these are perfect for your Super Bowl party!

Ingredients

  • Flank Steak
  • 1 whole Flank Steak
  • ⅓ cups Olive Oil
  • 2 whole Limes, Juiced
  • 4 whole Canned Chipotle Peppers, With A Little Sauce
  • 4 cloves Garlic, Peeled
  • 1 whole Handful Of Cilantro
  • NACHOS
  • 2 whole Yellow Onion
  • 2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
  • Olive Oil, For Frying
  • Sturdy Tortilla Chips
  • 8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
  • Guacamole
  • Salsa
  • Sour Cream

Preparation

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 baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.

When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.

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 somewhat soft and starting to get black bits. Remove from heat and set aside.

Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.

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 (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. 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 and plop guacamole all over the top. Serve immediately with salsa and sour cream.

Use the rest of the meat for more nachos…or make real fajitas!

3 Comments

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Avatar of ajb530

ajb530 on 2.6.2011

Just finished devouring this (although we served in tortillas instead of nacho form…it was amazing!!! My hubby said..”I think those were the best fajitas I ever had!” Then we began to list off all the PDub recipes that have become our family favorites…thanks for all the great ideas!!

Avatar of Jen

Jen on 2.2.2011

We’ve done BBQ pulled pork nachos before – YUM! I can’t wait to try these – they look heavenly!

Avatar of Rina : I Thee Cook

Rina : I Thee Cook on 1.31.2011

To Funny…these are just like my philly cheese steak nachos! Great minds think alike :)

2 Reviews

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Avatar of Anna Harlan

Anna Harlan on 8.2.2011

Yummy! I needed to find a use for my flank steak in the freezer and this is definitely a “do-again” according to my husband.

Avatar of shanalouise

shanalouise on 2.11.2011

This is so simple and oh so tasty! The meat marinade is very spicy and is great just on its own. The spiciness is cut way down when it is cut up and dispersed on the rest of the nachos. I made these for a game night and had to make 2nd batch. I added refried beans to the bottom of the pan and then put on the chips. Fantastic

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