Steak Nachos

These are the ultimate steak nachos loaded with tender steak bites, black beans, and melted cheese. Pile them with your favorite nacho toppings like sour cream, avocado, black olives, jalapeño, and more. They clock in at 30 minutes or less, and they’re even faster if you use leftover steak!

Ingredients:

• 1 (14-ounce) bag of restaurant-style tortilla chips  
• 1 (15-ounce) can black beans, drained and rinsed  
• 1 1/2 lbs. ribeye, cut into 1/2-inch cubes (strip loin or strip steak work too) 
• 2 Tablespoons olive oil  
• 1 Tablespoon chili powder  
• 1 1/2 teaspoons ground cumin  
• 1 teaspoon kosher salt  
• 1 1/2 teaspoons smoked paprika  
• 1/2 teaspoon garlic powder  
• 1/2 teaspoon onion powder  
• 1/4 teaspoon dried oregano  
• 8 ounces grated Monterey jack or cheddar cheese 

•  Pickled red onion, Diced tomatoes or Pico de Gallo, Sliced black olives, Fresh chopped cilantro, Sour cream or plain Greek yogurt, Sliced Jalapeno rounds, Avocado, Fresh lime juice

Cooking:

1. Prep the chips: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil and spread the chips out in a single layer. It’s okay if some overlap. Spread the black beans on top of the chips. Place the pan close to the stove to transfer the steak to it easily.  
2. Sear the steak: Toss the cubed steak in a large bowl with 1 Tablespoon of olive oil and all of the seasonings. Heat another Tablespoon of olive oil in a large skillet over high heat. When the oil is hot and shimmering, work in two batches to sear half of the steak for 2-3 minutes. It shouldn’t be cooked through because it will continue to cook in the oven. Transfer the first batch directly on top of the nachos and repeat with the second half of the steak.  
3. Bake: Top the nachos with shredded cheese and bake for 5-7 minutes, until the cheese is melted. Be careful not to overbake so you don’t overcook the steak.  
4. Top and enjoy: Gather all of your toppings while the nachos bake. Arrange your favorite toppings on top of the nachos and serve right away.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.