Steak and Veggie Fajita Nachos

Steak and Veggie Fajita Nachos are a new twist on nachos inspired by fajitas, and these steak fajita nachos are seriously loaded. Look for tortilla chips on the thick side to handle all the great flavors and toppings. Bake two layers of chips and shredded cheese and then top with seasoned steak, fajita veggies and fresh toppings for the ultimate loaded fajita steak nachos. Try these easy steak fajita nachos for your next game-day gathering or as a fun taco night change-up.
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
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Recipe Continues Below

Preparation

  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

Nutrition

  • 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

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