Super Deluxe Steak Nachos
Supercharge everyone’s favorite snack!
Ingredients
For Steak:
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
For Beans:
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- 1/2 teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 1/2 cups water or chicken broth, plus more as needed
For Nacho Toppings:
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 1 avocado – peeled, pitted and diced
- 1/2 cup chopped white onion, or to taste
- 2 ripe tomato, chopped, or more to taste
- 1 jalapeno pepper, seeded
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream, for topping (optional)
Directions
- Heat oil in a skillet over medium-high heat. Cook Heritage Ribeye steak until brown
- Transfer to a paper towel-lined plate and let cool
- Melt bacon fat over medium heat in a pot
- Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano
- Add pinto beans and water
- Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes
- Reduce heat to low
- Mash the beans with a potato masher to your desired consistency
- Add additional liquid, if necessary, to achieve your preferred texture
- Add the remaining salt to taste.
- Remove from heat
- Place tortilla chips in dish
- Top chips with spoonful of beans and a generous handful of steak pieces. Sprinkle with grated cheese
- Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
- Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top.
- Drizzle nachos with sour cream and garnish with chopped cilantro
- Enjoy!
