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Loaded Nachos - Carne Asada Recipe

Name: Shaka's Beach Bar & Grills LOADED NACHOS - Carne Asada Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt steak or flank steak; 2 tbs olive oil; 2 tbs fresh lime juice; 2 tbs orange juice; 1 tbs soy sauce; 2 tsp minced garlic; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs chopped cilantro (optional, for finishing); 10 oz tortilla chips (sturdy, restaurant-style); 1.5 cups shredded sharp cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 cup refried beans (heated); 1 cup pico de gallo or diced tomatoes; 0.25 cup pickled jalapeños (sliced); 0.25 cup pickled red onion or quick-pickled onion; 0.5 cup sour cream or Mexican crema; 0.75 cup guacamole or diced avocado; 2 tbs sliced green onions; 2 tbs fresh cilantro leaves; 4 each lime wedges; 0 to taste pickled jalapeño juice or hot sauce (to taste); 0.25 cup crumbled cotija or queso fresco

Inspired by Shaka's Beach Bar & Grill

Time55m

Serves4

Make Loaded Nachos - Carne Asada Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Carne Asada

1 lb skirt steak or flank steak

2 tbs olive oil

2 tbs Fresh lime juice

2 tbs Orange juice

1 tbs Aged soy sauce

2 tsp minced garlic

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

2 tbs chopped cilantro (optional, for finishing)

Nacho Base

10 oz tortilla chips (sturdy, restaurant-style)

1 1/2 cups shredded sharp cheddar cheese

1 cups shredded Monterey Jack cheese

1 cup refried beans (heated)

Toppings & Garnishes

1 cup pico de gallo or diced tomatoes

1/4 cup pickled jalapeños (sliced)

1/4 cup pickled red onion or quick-pickled onion

1/2 cup sour cream or Mexican crema

3/4 cup guacamole or diced avocado

2 tbs sliced green onions

2 tbs Fresh cilantro leaves

4 each Lime wedges

Optional Extras

0 to taste pickled jalapeño juice or hot sauce (to taste)

1/4 cup crumbled cotija or queso fresco

Method

Carne Asada

Prepare the marinade

In a medium bowl whisk together olive oil, lime juice, orange juice, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt and black pepper until combined.

Place the steak in a shallow dish or zip-top bag and pour the marinade over it, coating thoroughly. Marinate at room temperature for 30 minutes or refrigerate for 2–6 hours for more flavor. Remove steak from fridge 20 minutes before cooking to come toward room temperature.

Preheat a grill or cast-iron skillet to high heat (about 500°F/260°C). Brush a little oil on the grill grates or skillet. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C) depending on thickness. Adjust time for desired doneness.

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes to let juices redistribute, then slice thinly against the grain into bite-sized strips or small dice. Toss with chopped cilantro if using.

Nacho Base Assembly

Preheat oven to 425°F (220°C). Use a large rimmed baking sheet or oven-safe platter. Spread an even layer of tortilla chips across the sheet, leaving a little space between piles for even cheese coverage.

Dollop refried beans across the chips in several spoonfuls; use the back of a spoon to spread thinly on some chips to help toppings stick and to add creamy pockets.

Evenly sprinkle the shredded cheddar and Monterey Jack over the chips and beans, pressing lightly so cheese melts into layers. Place in the oven and bake 6–9 minutes, until cheese is fully melted and bubbling.

Remove from oven. Immediately scatter the sliced carne asada evenly over the melted cheese so warm steak heats through without overcooking.

Toppings & Finish

Spoon pico de gallo or diced tomatoes over the nachos, followed by dollops of guacamole and sour cream/crema distributed around the tray so everyone can reach them.

Add pickled jalapeños and pickled red onion for acidity and heat. Sprinkle sliced green onions, fresh cilantro leaves, and crumbled cotija or queso fresco if using.

Serve immediately with lime wedges on the side and optional hot sauce or pickled jalapeño juice to drizzle. Encourage diners to squeeze lime over their portion.