Carne Asada Nachos

The BEST Carne Asada Nachos! Crispy tortilla chips loaded up with authentic carne asada, melted cheese, guacamole, pico de Gallo and sour cream. This carne asada steak is used in all my delicious Carne Asada Recipes.

Course Appetizer, Dinner, Lunch

Cuisine Mexican

Keyword Game Day Appetizer, Nachos

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 586kcal

Author Darcey Olson

Cost $20

Ingredients

Carne Asada Steak:

½ Lb Carne Asada, Freshly Grilled or Leftover *Note 1 and 2
1 tbsp Olive Oil

Nachos:

12 oz Tortilla Chips *Note 3
8 oz Cheddar, Colby Jack or Mexican Blend Cheese, Shredded *Note 4
Pico de Gallo, Store Bought or Homemade
Guacamole, Store Bought or Homemade
Sour Cream
Optional Toppings: Cilantro, Jalapeños, Pickled Peppers, Pickled Red Onions

Instructions

Pre-heat oven to broil.
Slice the carne asada steak into bite-size pieces.
Heat olive oil in a cast iron skillet over medium heat. Add the steak and cook until hot and charred (approx. 4-5 minutes). Remove from the heat and set aside.
Spread the tortilla chips on a quarter sheet pan. Chips can slightly overlap, but not by much. Top with half the shredded cheese and broil in the oven until melted (approx. 1-3 minutes, depending on the size of the cheese shred). Make sure to keep your eyes on the cheese! It melts quickly.
Remove the baking sheet and top the chips with all of the carne asada, then the rest of the shredded cheese. Broil for another 1-3 minutes, until the cheese is melted.
Remove from the oven and top with pico de gallo, sour cream, guacamole and any other toppings you choose. Enjoy immediately for best results.

Notes

Note 1 - Listed prepration time is based on already having carne asada ready to go. It's subjective based on what toppings you make from scratch and what toppings you buy from the store.

Note 2 - If you just grilled your carne asada, you technically don't have to cook it again in the cast iron, however San Diego-style carne asada meat is prepared this way.

Note 3 - Make sure to use sturdy chips that can withstand the weight of the toppings.

Note 4 - Do not use pre-shredded bagged cheese as the coating on the cheese prohibits it from melting.

Nutrition