Steak and Veggie Fajita Nachos

Prep:  25 Minutes
Total Time:  30 Minutes
Servings:  8

Ingredient List

  • 2 tablespoons vegetable oil
  • 1 1/2 cups thinly sliced green or red bell peppers, cut in half crosswise
  • 3/4 cup thinly sliced red onions
  • 1 lb boneless beef sirloin steak (1 inch thick), trimmed of visible fat, cut into 1/2-inch bite-size pieces
  • 2 tablespoons water
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 6 cups thick tortilla chips
  • 3 cups from 2 packages (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
  • 1/2 cup chopped plum (Roma) tomatoes
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until tender. Remove from heat; pour into bowl. Cover and keep warm.
  3. Carefully wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Cook steak in oil 2 to 3 minutes, stirring frequently, until brown on all sides. Add water and taco seasoning mix; cook 1 minute. Remove from heat.
  4. Meanwhile, spread half of chips evenly on lined pan. Top chips with 1 cup of the cheese. Repeat layers. Bake about 5 minutes or until cheese is melted.
  5. Using a slotted spoon, remove cooked beef from skillet, and sprinkle over top of cheese-topped chips; discard any remaining liquid left in skillet. Top with warmed pepper and onion mixture and remaining 1 cup cheese.
  6. Return pan to oven; bake 3 to 5 minutes or until cheese is melted. Drizzle with queso sauce. Sprinkle tomatoes and cilantro on top.

Expert Tips


  • 1 Serving Calories 400 (Calories from Fat 210);  Total Fat 23g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 75mg;  Sodium 530mg;  Potassium 300mg;  Total Carbohydrate 23g (Dietary Fiber 2g ,Sugars 3g);  Protein 23g
  • % Daily Value: Vitamin A 4%;  Vitamin C 15%;  Calcium 30%;  Iron 15%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1/2 Vegetable;  2 Lean Meat;  1 High-Fat Meat;  1 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet