Fajita Nachos Recipe

Marinate steak

Place thinly sliced steak in a bowl or zip-top bag. Combine lime juice, 1 tbsp olive oil, soy sauce, chili powder, cumin, smoked paprika, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Pour over steak, toss to coat thoroughly, and let marinate 20–30 minutes at room temperature (or up to 2 hours in refrigerator).

Cook steak

Heat a large cast-iron skillet or heavy pan over high heat until very hot (2–3 minutes). Add a drizzle of oil if needed. Remove steak from marinade, letting excess drip off. Sear steak in a single layer (work in batches if necessary) for 1–2 minutes per side for medium-rare, or longer to desired doneness. Transfer to a cutting board and let rest 5 minutes, then slice into bite-size strips against the grain.

Sauté vegetables

While the steak rests, heat the skillet over medium-high heat and add 1 tbsp olive oil. Add sliced onions and peppers, sprinkle with 1 tsp fajita seasoning (or the suggested spice mix), 1 tsp salt, and 1/2–1 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and slightly charred (6–8 minutes). If using optional corn, add during the last 2 minutes to warm through.

Combine with steak

Return the sliced steak to the pan with the vegetables for 1 minute just to rewarm and marry flavors. Taste and adjust seasoning with salt and pepper as needed.

Preheat the broiler (or oven to 450°F / 230°C). Line a rimmed baking sheet with foil for easy cleanup and spread a single even layer of tortilla chips on the sheet. Distribute half of the shredded cheddar and half of the Monterey Jack evenly over the chips.

Evenly scatter half of the cooked steak and vegetable mixture over the cheese-covered chips. If using black beans, sprinkle half of them now. Add another layer of chips where desired to create stacks, then top with the remaining cheeses, steak/veggie mix, black beans and corn (if using).

Place the baking sheet under the broiler 4–6 inches from the heat source for 2–4 minutes, watching closely, until the cheese is melted and bubbling. Alternatively bake at 450°F for 5–8 minutes. Remove from oven carefully.

Immediately top the hot nachos with pickled jalapeños, pico de gallo or diced tomatoes, dollops of sour cream or crema, spoonfuls of guacamole (or sliced avocado) and scatter chopped cilantro and green onions. Squeeze fresh lime juice over the top and serve with extra hot sauce on the side.

Serve hot and crispy, encouraging guests to scoop from the center to get layers of cheese, steak, vegetables and toppings. Leftovers can be reheated briefly under broiler for 1–2 minutes to re-crisp.