Carne Asada Nachos are a deliciously satisfying dish perfect for sharing at parties or enjoying as a meal on game day. With layers of crispy tortilla chips, grilled carne asada, melted nacho cheese sauce, and fresh toppings, this Tex-Mex delight is sure to become a favorite. The combination of flavors and textures—from the crunch of the chips to the juiciness of the carne asada—creates an irresistible snack or meal.
Ingredients
Scale:
1.5 pounds flank steak or skirt steak
3 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 large bag of tortilla chips (about 12 ounces)
2 cups nacho cheese sauce (homemade or store-bought)
1 cup shredded Monterey Jack cheese
1 cup pico de gallo
1 cup guacamole for nachos
1/2 cup sour cream
1 jalapeño, sliced (optional)
Fresh cilantro for garnish
Instructions
In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper until well combined. Marinate the flank steak in this mixture for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat (about 400°F). Remove the steak from the marinade and discard the marinade. Grill the steak for about 5-7 minutes per side for medium-rare. Let it rest for 5 minutes, then slice it thinly against the grain.
Preheat your oven to 350°F. On a large baking sheet, spread out the tortilla chips in an even layer. Pour the nacho cheese sauce over the chips, ensuring even coverage.
Sprinkle the shredded Monterey Jack cheese generously over the nacho cheese sauce. Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
Remove the nachos from the oven and top them with the grilled carne asada slices, pico de gallo, guacamole, sour cream, jalapeño slices, and garnish with fresh cilantro.
