Southwest Steak Nachos Recipes

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Steps:

• Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

Steps:

• Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
• marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• When ready to grill, remove the steak from the marinade and pat dry with paper
• towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
• While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
• Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.

Steps:

• Preheat oven to 350 °F.
• Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
• Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
• Add cheese and southwest seasoning. Toss together.
• On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
• Directions for Salad:.
• Combine lettuce and sliced tomatoes in a bowl. Set aside.
• Directions for Cheese Sauce:.
• Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
• Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
• Add drained Rotel. Keep on low heat until ready to put on nachos.
• Directions for Dressing:.
• Mix 1st five ingredients until smooth with a hand mixer.
• Add remaining ingredients and mix with a spoon or small hand whisk.
• Building the Nachos:.
• Ladle cheese sauce over nachos and top with salad.
• Dress with avocado ranch dressing.
• Serve immediately!

Steps:

• Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).
• Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
• For Taco Salad:.
• Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).
• For Nachos:.
• Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
• Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.