Fajita Nachos Lg Recipe

Marinate and Cook Steak

Combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, kosher salt, and black pepper in a bowl. Add sliced steak and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add 1 tbs oil if the skillet is dry, then add steak in an even layer (work in batches if needed so you do not crowd the pan). Sear for 1–2 minutes without moving to develop a crust, then flip and cook another 1–2 minutes for medium-rare to medium (adjust time for desired doneness). Remove steak to a cutting board and let rest 5 minutes, then slice into bite-sized strips across the grain.

Cook the Vegetables

While the steak rests, heat a large skillet over medium-high heat and add 1 tbs olive oil. Add sliced onions and peppers, season with 1 tsp kosher salt and 1 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and edges are lightly charred, about 6–8 minutes. Transfer to a bowl and keep warm.

Assemble and Melt

Preheat oven to 425°F (220°C). On a large oven-proof sheet or a large shallow baking dish, spread half the tortilla chips in an even layer. Sprinkle half of the cheddar and Monterey Jack evenly over the chips. Scatter half the cooked steak and half the peppers/onions (and half of any optional beans or corn if using). Add the remaining chips over top, then repeat layers: cheeses, remaining steak, vegetables, and optional extras. Top with sliced pickled jalapeños. Bake in the preheated oven until cheese is completely melted and bubbly, about 6–8 minutes. If you prefer a slightly browned top, switch to broil for 1 minute watching carefully to avoid burning.

Finish and Serve

Remove nachos from oven and let rest 1–2 minutes. Dollop sour cream and spoon guacamole and pico de gallo over the top in several places (or serve on the side). Sprinkle chopped cilantro, sliced green onions, and crumbled cotija queso over the nachos. Serve immediately with lime wedges for squeezing. Provide extra salsa, sour cream, and guacamole on the side as desired.

If using black beans and/or corn: after cooking the peppers and onions, toss beans and corn into the skillet and warm through for 2–3 minutes. Drain any excess moisture and then layer them onto the nachos as directed in the 'Chips & Cheese' section.