Southwest Steak Nachos Recipe

Name: Southwest Steak Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb skirt steak; 1 red pepper, thinly sliced; 1 green pepper, thinly sliced; salt & pepper, to taste; 2 cups colby-monterey jack cheese; 1/2 tablespoon southwest seasoning, spice; 12 ounces corn tortilla chips; Ingredients for Salad; iceberg lettuce, shredded; 15 grape tomatoes, cut in half, lengthwise; Ingredients for Cheese Sauce; 2 tablespoons butter; 2 tablespoons flour; 2 cups half-and-half cream; 1 cup colby-monterey jack cheese; 1 (10 ounce) can Rotel Tomatoes, drained (mild or hot); 1/2 teaspoon salt; 1/4 teaspoon pepper (ground ancho or chipotle pepper tastes great); Ingredients for Avocado Ranch Dressing; 1/2 avocado, mashed; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup buttermilk; 1 tablespoon dried dill; 1 bunch chives, chopped, to taste (can sub thinly sliced green onions); 1 teaspoon salt; 1 teaspoon onion powder; 1/2 teaspoon garlic; 1/4 teaspoon pepper (try chipotle powder or ancho powder)

Servings: persons

1 lb skirt steak
1 red pepper, thinly sliced
1 green pepper, thinly sliced
salt & pepper, to taste
2 cups colby-monterey jack cheese
1/2 tablespoon southwest seasoning, spice
12 ounces corn tortilla chips
Ingredients for Salad
iceberg lettuce, shredded
15 grape tomatoes, cut in half, lengthwise
Ingredients for Cheese Sauce
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half cream
1 cup colby-monterey jack cheese
1 (10 ounce) can Rotel Tomatoes, drained (mild or hot)
1/2 teaspoon salt
1/4 teaspoon pepper (ground ancho or chipotle pepper tastes great)
Ingredients for Avocado Ranch Dressing
1/2 avocado, mashed
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon dried dill
1 bunch chives, chopped, to taste (can sub thinly sliced green onions)
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic
1/4 teaspoon pepper (try chipotle powder or ancho powder)

1
Preheat oven to 350 u00b0F.
2
Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
3
Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
4
Add cheese and southwest seasoning. Toss together.
5
On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
6
Directions for Salad:
7
Combine lettuce and sliced tomatoes in a bowl. Set aside.
8
Directions for Cheese Sauce:
9
Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
10
Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
11
Add drained Rotel. Keep on low heat until ready to put on nachos.
12
Directions for Dressing:
13
Mix 1st five ingredients until smooth with a hand mixer.
14
Add remaining ingredients and mix with a spoon or small hand whisk.
15
Building the Nachos:
16
Ladle cheese sauce over nachos and top with salad.
17
Dress with avocado ranch dressing.
18
Serve immediately!

1764

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 lb skirt steak, 1 red pepper, thinly sliced, 1 green pepper, thinly sliced, salt & pepper, to taste, and more.

Yes, Southwest Steak Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Steak Nachos

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