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loaded steak nachos on a baking sheet

Steak Nachos Recipe

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These are the ultimate steak nachos loaded with crispy tender steak bites, cooked until tender, and covered in black beans and melted cheese. Pile them with your favorite creative nachos toppings like sour cream, avocado, black olives, jalapeno, and more. They clock in at 30 minutes or less, and they're even faster if you use leftover steak!
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Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 6 servings
Author: Molly

INGREDIENTS

Steak Nachos

  • 1 (14-ounce) bag tortilla chips
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 1/2 lbs ribeye cut into 1/2-inch cubes (strip loin or strip steak work too)
  • 2 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 8 ounces fresh grated monterey jack or cheddar cheese

Toppings

  • Pickled red onion
  • Diced tomatoes or pico de gallo
  • Sliced black olives
  • Fresh chopped cilantro
  • Sour cream or plain Greek yogurt
  • Sliced Jalapeno rounds
  • Avocado
  • Fresh lime juice

INSTRUCTIONS

  • Prep the chips: Preheat the oven to 400°F. Line a large-rimmed baking sheet with parchment paper or foil and spread the chips out in a single layer. It’s okay if some overlap.
    tortilla chips on a baking sheet
  • Season the steak: Toss the cubed steak in a large bowl with 1 Tablespoon of olive oil and all of the seasonings.
    cubed steak tossed in taco seasoning
  • Sear the steak: Heat another Tablespoon of olive oil in a large skillet over high heat. When the oil is hot and shimmering, work in two batches to sear the steak for 2-3 minutes. It doesn't need to be cooked through because it will continue to cook in the oven. Transfer the first batch directly on top of the nachos and repeat with the second half of the steak.
    steak cubes searing in a cast iron skillet
  • Bake: Spread the black beans on top of the chips and steak. Top the nachos with shredded cheese and bake for 5-7 minutes, until the cheese is melted. Be careful not to overbake so you don’t overcook the steak.
  • Top and enjoy: Gather all of your toppings while the nachos bake. Arrange your favorite toppings on top of the nachos and serve right away. I don't recommend storing these nachos after eating, but you can store leftover steak and beans in an airtight container.

Notes

Alternatives for cheese:omit it completely or try cashew queso.
Beef alternatives to steak: try shredded Mexican beef or ground beef.
Alternatives for black beans: swap in pinto beans or refried beans.
Alternatives for tortilla chips: use cassava chips, Siete grain free chips, or plantain chips.
*Nutrition information is based on nachos with sour cream, cilantro, 1 sliced avocado, tomatoes, and olives.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 5g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 75mg | Sodium: 476mg | Fiber: 3g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!