Cheesy nachos loaded with marinated steaks, refried beans, guacamole, & pico de gallo. This is exactly what you need for your Super Bowl party or just for dinner!
I’m going to be honest… Being a woman and an immigrant in this country (United States), the past 11 days have been upsetting and concerning. Lots of things have changed in such a short amount of time. It has been emotional, exhausting and stressful. A recharge is really needed, so the vacation next week will sure help. For now, I will shove myself into food! Either you are in need of a food therapy like me or you simply want a full pan of mouthwatering food for your Super Bowl, this loaded steak nachos won’t disappoint.
How do you like your nachos? I’m kind of obsessed with the combination of refried bean and cheese. I love that a tortilla chip is covered with melted cheese and salty refried beans. It’s savory, a bit soggy and a bit crunchy. Heavenly bite! And of course, we need some MEAT. I used Bryan’s college steak recipe. It is a quick marinade with plenty of flavors. Perfect to go with the nachos! Then, top with a creamy easy guacamole and sour cream. Freshness from the tomatoes, cilantro, onion, lemon juice and lime juice helps to brighten up the flavors and tie the dish together. Just thinking about this makes me very hungry!
Who is ready to dig in?
Loaded Steak Nachos
Yield 2 - 4 servings
- 10 ounces flank or skirt steak (cut into ½-inch cubes)
- ½ cup canned refried beans
- 7 ounces shredded Mexican Style Four Cheese
- 5 ounces tortilla chips
- ¼ cup sour cream
- Vegetable oil
Marinade for beef:
- 3½ tablespoons ketchup
- 3 tablespoons beer (light flavored beer, like Corona)
- 1 garlic clove (minced)
- 1 tablespoon soy sauce
Pico de Gallo:
- 1 small tomatoes (diced)
- ½ cup onion (finely diced)
- 2 – 3 tablespoons cilantro (chopped)
- ½ - 1 teaspoon fresh lime juice
- 1 ripe large avocado
- ¼ cup onion (finely diced)
- 2 – 3 teaspoons fresh lemon juice
- In a medium bowl, combine all the ingredients for the marinade. Mix well. Add the steak cubes and marinate for 20 minutes at room temperature.
- Put tomatoes cubes in a strainer or colander. Season with salt and toss gently to combine. Let them sit and drain for 30 minutes.
- In a medium bowl, combine the tomatoes, onion, and cilantro. Season with salt and add half of the lime juice. Taste and adjust with more salt and lime juice if needed. Set aside.
- Cut the avocado and remove the flesh with a spoon. Transfer the flesh to a medium bowl. Add onion. Mix with a spoon. Season with salt and add half of the lemon juice. Taste and adjust with more salt and lemon juice if needed. Set aside.
- Preheat the oven to 350˚F (180˚C). Line a quarter baking sheet with a parchment paper or aluminum foil.
- In a large skillet over high heat, warm 1 tablespoon vegetable oil. Remove the beef from marinade and add to the skillet. Cook until just no longer pink. Transfer to a medium bowl.
- In a microwavable small bowl, place in ½ cup of refried beans. Heat in the microwave until warmed. Stir and mix.
- To assemble, in the prepared baking sheet, smear ½ the refried beans at the bottom. Sprinkle with ¼ of cheese. Place ½ of tortilla chips. Sprinkle ½ of the beef over. Top with ¼ of cheese. Repeat the steps once again. Transfer the baking sheet to the oven. Bake for 8 – 10 minutes or until cheese has melted. Remove from oven.
- Top with dollops of guacamole and sour cream. Sprinkle with pico del gallo. Serve immediately.
- For the canned refried beans, if you can find low sodium one, use that.
- I like restaurant style tortilla chips. I think they are thinner and better than ones from supermarket. In fact, I went to a Mexican restaurant down the street and bought a bag of chips for this recipe.
- I know I said to use light beer like Corona, but Negra Modelo works too. I used that for this dish.
Courses Appetizer, Snack, Dinner