Imagine diving into a mountain of crispy tortilla chips, perfectly layered with juicy, tender steak, melted cheese, and a rainbow of mouthwatering toppings that'll make your taste buds dance with joy! These Loaded Steak Sheet Pan Nachos aren't just a dish—they're a flavor explosion that transforms an ordinary meal into an extraordinary culinary adventure. Whether you're hosting a game night, craving a quick dinner, or looking to impress your friends with restaurant-quality appetizers, this recipe is about to become your new go-to crowd-pleaser.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb steak, cooked and diced
- 1 bag tortilla chips
- 2 cups shredded cheese
- 1 can black beans, drained and rinsed
- 1 jalapeño, sliced
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your nachos are crispy and perfectly melted when they come out.
- In a skillet over medium-high heat, cook the steak until it is heated through and slightly crispy on the edges. If you have leftover steak, just ensure it's warmed up; if using raw steak, cook it to your desired doneness, then dice it into bite-sized pieces.
- On a large sheet pan, spread out the tortilla chips in an even layer, ensuring they cover the bottom of the pan without overlapping too much.
- Evenly distribute the cooked and diced steak over the tortilla chips, making sure every chip gets a bit of the delicious steak.
- Next, sprinkle the black beans evenly across the nachos. This adds a great texture and flavor to the dish.
- Generously sprinkle the shredded cheese over the top of the nachos, ensuring that it covers the steak and beans well. The more cheese, the better!
- Top the nachos with sliced jalapeños. Adjust the amount according to your heat preference.
- Place the sheet pan in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning.
- Once the nachos are done baking, remove them from the oven and let them cool for a couple of minutes.
- While the nachos are cooling, prepare your toppings. Dice the avocado, chop the cilantro, and slice the green onions.
- After cooling, top the nachos with diced avocado, chopped cilantro, and sliced green onions. You can also drizzle sour cream over the top or serve it on the side for dipping.
- Serve your Loaded Steak Sheet Pan Nachos hot, and enjoy with friends or family!
Tips
- Choose the Right Steak: For maximum flavor, use cuts like sirloin or flank steak, and ensure it's sliced against the grain for maximum tenderness.
- Cheese Matters: Use a blend of cheeses like cheddar and Monterey Jack for a more complex flavor profile.
- Prevent Soggy Nachos: Layer ingredients strategically and don't overload the chips. This ensures they stay crispy and don't become a mushy mess.
- Customize Heat Levels: Adjust jalapeño quantities based on your spice tolerance. For less heat, remove the seeds before slicing.
- Prep Ingredients in Advance: Chop toppings and cook steak beforehand to make assembly quick and easy.
- Watch Closely While Baking: Ovens vary, so keep an eye on your nachos to prevent burning. The perfect nachos have golden, bubbly cheese.
- Serve Immediately: Nachos are best enjoyed hot and fresh right out of the oven for maximum crunch and flavor.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 40g
Fat: 38g
Saturated Fat: 15g
Cholesterol: 110mg
