Recipe Details
Ingredients
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1(1 1/2-pound)skirt steak or flap steak
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1teaspoonsalt
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1teaspoonfreshly ground black pepper
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½teaspoonground dried chipotle pepper
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1tablespoonvegetable oil
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2tablespoonsbacon fat
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1yellow onion, diced
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1teaspoonsalt, divided
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½teaspoondried oregano
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2(15 ounce) canspinto beans, rinsed and drained
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1 ½cupswater or chicken broth, plus more as needed
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1(14 ounce) bagcorn tortilla chips
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12ouncesshredded Cheddar cheese
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12ouncesshredded Monterey Jack cheese
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2ripe tomato, chopped, or more to taste
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1avocado – peeled, pitted and diced
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½cupchopped white onion, or to taste
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1jalapeno pepper, seeded and minced
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½cupsour cream, for topping
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½cupchopped fresh cilantro
Cooking Directions
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Prepare the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
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Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
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When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
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Make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
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Mash 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.
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Preheat the oven to 450 degrees F (230 degrees C).
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Assemble nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
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Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
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Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Cooking Tips:
For the best flavor, toss the diced avocado with a bit of lemon juice and salt before adding.
Broiling Option: When you assemble the nachos, if the beans are still hot and the steak isn’t too cold, you can broil the nachos until the cheese is melted and the edges are brown, 2 to 3 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories419 | |
% Daily Value * | |
Total Fat 27g |
34% |
Saturated Fat 12g |
60% |
Cholesterol 58mg |
19% |
Sodium 771mg |
34% |
Total Carbohydrate 26g |
9% |
Dietary Fiber 4g |
16% |
Total Sugars 2g |
|
Protein 20g |
40% |
Vitamin C 6mg |
6% |
Calcium 390mg |
30% |
Iron 2mg |
13% |
Potassium 388mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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