Steak Fajita Nachos

Steak Fajita Nachos

These Steak Fajita Nachos can be made and served in just one skillet! Eat with a fork and knife or just use your hands, you can’t go wrong! So flavorful, juicy, and fabulous!
  • 15 Minutes Prep Time
  • 8 Servings
  • 14 Ingredients

Ingredients

  • 1 lb. Flank Steak
  • 1 packet (1 ounce) Old El Paso™ Taco Seasoning mix
  • 1 can (4.5 ounce) Old El Paso™ chopped green chiles
  • 4 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon minced garlic
  • 1/3 cup olive oil
  • large bag STURDY tortilla chips
  • 8 ounces Mexican blend cheese
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 onions, chopped
  • 1 cup pico de gallo
  • guacamole, sour cream, more cilantro, and pico de gallo for garnish (optional)

Instructions

Step 1 Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until well combined and smooth. Place flank steak in a large ziplock bag and pour in the marinade, reserving a bit of marinade for the veggies. Place in the fridge to marinate for a minimum of 24 hours.

Step 2 After 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your liking. Remove steak from skillet and cut into bite sized pieces. Set aside.

Step 3 In the same skillet, toss in the green pepper, onion, and red pepper. Pour in the marinade you saved. Saute on medium/high heat for 3-5 minutes or until onion is translucent and peppers are tender. Place on a plate and set aside.

Step 4 In the same skillet, add the tortilla chips. Top with half the cheese, then the peppers/onion mixture, then steak, then the rest of the cheese. Top with pico de gallo and cilantro.

Step 5 You can broil the nachos in your oven on high for 4-6 minutes or until cheese is hot and bubbly, or cook on the stovetop until cheese is melted.

Step 6 Serve topped with sour cream, guacamole, and more cilantro.