Sheet Pan Loaded Steak Nachos
Crispy tortilla chips layered with tender marinated steak, melted cheese, and fresh toppings for the ultimate crowd-pleasing appetizer.
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Ingredients
- 1 pound Flank steak, thinly sliced
- 12 ounces Tortilla chips
- 2 cups Shredded Mexican blend cheese
- 1 can Black beans, rinsed and drained
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 1/4 cup Pickled jalapeños(optional)
- 2 whole Roma tomatoes, diced
- 1/4 cup Red onion, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 1/2 cup Sour cream(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
- 2
Toss the sliced steak with olive oil and taco seasoning until evenly coated.
- 3
Heat a skillet over high heat and sear the steak strips for 2-3 minutes until browned but still tender; set aside.
- 4
Spread the tortilla chips in an even layer across the prepared sheet pan.
- 5
Top the chips with the seared steak, black beans, and the shredded cheese.
- 6
Bake for 8-10 minutes until the cheese is bubbly and the chips are slightly toasted.
- 7
Remove from the oven and immediately top with diced tomatoes, red onion, and jalapeños.
- 8
Garnish with fresh cilantro and dollops of sour cream before serving immediately.
Nutrition per Serving
645
Calories
38g
Protein
42g
Carbs
36g
Fat
7g
Fiber
3g
Sugar
980mg
Sodium
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