Carne Asada Nachos

Carne Asada Nachos are tender, juicy bites of steak over a bed of crispy nachos, layered with cheese, avocado, beans, and jalapeños. Served with all of the fixings, enjoy this as a snack, appetizer, or entree. (This recipe is gluten-free.)

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Course: Appetizer, Dinner, Snack

Cuisine: Gluten-Free, Mexican

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 982kcal

Author: Capri Lilly

Ingredients

3 lb Flank Steak or Skirt Steak
2 tsp Cumin
2 tsp Smoked Paprika
1 tsp Chili Powder
2 tsp Dried Mexican Oregano (or regular oregano)
¼ cup Fresh Cilantro chopped
5 Garlic Cloves
1 Jalapeño diced
1/2 cup Fresh Squeezed Orange Juice
1/4 cup Olive Oil
1/4 cup Coconut Aminos
2 tbsp Apple Cider Vinegar
1 Lemon juiced
1 Lime juiced

For the Nachos

8 oz Tortilla Chips
8 oz Cheddar Cheese shredded (or a blend of cheese. I use Manchego and Cheddar)
1 Roma Tomato diced
1 Avocado sliced
½ cup Guacamole
½ cup Sour Cream
½ cup Black Beans
Thinly Sliced Jalapeño fresh or pickled (to taste)
Fresh Cilantro to taste

Instructions

Marinate, then prepare the Carne Asada

Marinate the Carne Asada using the ingredients listed above. If time permits, marinate overnight or for at least 2 hours.
Heat a cast-iron skillet with cooking oil or butter over medium heat. Cook the steak for 3-6 minutes on each side (3 minutes for medium-rare).
Remove the steak from the cast-iron and let it rest for 5 minutes.

Prepare The Nachos

Preheat your oven to 375° Fahrenheit. Spray a large sheet pan with non-stick cooking spray or line with parchment paper.
Evenly space the tortilla chips on the prepared pan. Sprinkle the cheese on the tortilla chips and place the pan in the oven for about 5-7 minutes to melt the cheese. Make sure to watch it closely so the cheese doesn't burn.
Slice the carne asada into bite sized pieces and layer on top of the chips. Then, add the remaining toppings and any other toppings as desired.

Notes

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