When I saw these nachos in the 16th edition of the cookbook, I got way too excited! They are the perfect thing to make to celebrate your favorite teams this fall. We need comforting, delicious, decadent meals right now that can be eaten with your hands if you ask me. Steak nachos fit the bill just perfectly. I may not be the biggest fan of football, but I certainly love football parties and tailgating. The energy is fantastic, even if I still struggle with understanding all the football lingo.
I also want to tell you about how amazing the new Cook Book is. It has over 1,200 recipes in it. And that’s not a typo. Every amazing recipe under the sun is in this book so you have plenty of options for anything in the world that you might want to try.
The layers of flavor in this dish are absolutely insane, and you have to check out the full deeds of the recipe and the cookbook giveaway on Delish Dish HERE.
- 8 cups tortilla chips
- 1 pound chopped steak for tacos
- 1 15 ounce can black beans or pinto beans, rinsed and drained
- 1 cup bottled chunky salsa
- 1½ cups shredded Monterey Jack cheese with jalapeno peppers, cheddar cheese, Colby and Monterey Jack cheese, and/or Mexican cheese blend (6 ounces)
- Optional toppings such as thinly sliced green onion, snipped fresh cilantro, seeded and chopped fresh jalapeno pepper, pickled jalapeno slices, sour cream, and/or bottled chunky salsa
- Preheat oven to 350 degrees F. Spread two-thirds of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
- In a large skillet cook chopped steak over medium heat until brown. Drain off fat.
- Add the beans and the 1 cup salsa to the beef. Spoon about two-thirds of the mixture over chips. Sprinkle with 1 cup of the cheese. Bake about 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake about 10 minutes more or until cheese melts.
- If desired, top with green onion, cilantro, jalapeno pepper, pickled jalapeno slices, sour cream, and/or additional salsa.