Pioneer Woman Beef Fajita Nachos

Pioneer Woman Beef Fajita Nachos is made with flank steak, olive oil, lime juice, chipotle peppers, garlic, cilantro, onions, bell peppers, sturdy tortilla chips, and grated cheese. This easy beef fajita nachos recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 1 whole flank steak
• 1/3 cup olive oil
• Juice of 2 limes
• 4 canned chipotle peppers (with a little sauce)
• 4 cloves garlic, peeled
• 1 handful of cilantro
• 2 whole yellow onions, sliced
• 2 bell peppers (any color), cored and sliced
• Olive oil, for frying
• Sturdy tortilla chips
• 8 oz grated cheese (cheddar, Jack, or Pepper Jack)
• Guacamole (for serving)
• Salsa (for serving)
• Sour cream (for serving)

How To Make Beef Fajita Nachos:

1. Marinate the steak: In a blender or food processor, combine olive oil, lime juice, chipotle peppers, garlic, and cilantro. Blend until smooth. Place the flank steak in a large plastic bag or dish, pour the marinade over the steak, and refrigerate for at least 24 hours.
2. Grill the steak: Preheat your grill or skillet to high heat. Drizzle a bit of olive oil on the grill and cook the steak for about 4 minutes on each side. Remove the steak and let it rest.
3. Cook the veggies: In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add sliced onions and bell peppers, cooking for 3-5 minutes until slightly soft and charred. Set aside.
4. Slice the steak: Slice half of the resting flank steak into thin strips against the grain. Chop the strips into smaller bite-sized pieces.
5. Prepare the nachos: Preheat the oven to 350°F (175°C). Arrange tortilla chips on an ovenproof platter or baking sheet. Sprinkle grated cheese evenly over the chips. Place in the oven for about 3 minutes, just until the cheese melts.
6. Assemble the nachos: Remove from the oven and sprinkle the grilled onions, peppers, and chopped steak over the melted cheese. Return to the oven for another minute to heat the toppings.
7. Serve: Top with guacamole, salsa, and sour cream. Serve immediately and enjoy!

Recipe Tips

• Marinate the steak overnight: Marinate the flank steak for at least 24 hours to enhance the flavor and tenderness of the meat.
• Cook vegetables until slightly charred: Saute the onions and peppers until they start to get a bit of char, which adds a smoky flavor.
• Cut the steak against the grain: This ensures the meat is tender and easy to bite into when eating the nachos.
• Use sturdy tortilla chips: Make sure to use thick, sturdy chips to hold all the toppings without getting soggy.
• Melt the cheese evenly: Keep an eye on the cheese in the oven so it melts without burning the tortilla chips.

How To Store & Reheat Leftovers

Place leftover fajita nachos in an airtight container. Separate the toppings like guacamole, sour cream, and salsa, and store them separately. Keep in the fridge for up to 2 days.

To reheat, preheat the oven to 350°F (175°C). Place the nachos on a baking sheet and heat for about 10 minutes until warmed through and the cheese is melted. Add fresh guacamole, sour cream, and salsa after reheating.

Nutrition Facts

• Calories: 700
• Fat: 45 g
• Saturated Fat: 15 g
• Cholesterol: 90 mg
• Sodium: 950 mg
• Carbohydrates: 50 g
• Fiber: 7 g
• Sugar: 5 g
• Protein: 30 g

Try More Pioneer Woman Recipes:

• Beef Enchiladas With Red Sauce
• Shepherd’s Pie
• Beef Stew And Cheese Grits
• Slow Cooker Chipotle Beef Chili

Pioneer Woman Beef Fajita Nachos

Author: Mohamed Shili Cooking Method:Grilling And Oven Baking Cuisine:American Courses:Dinner Recipe Keys: B Beef Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:700 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Beef Fajita Nachos is made with flank steak, olive oil, lime juice, chipotle peppers, garlic, cilantro, onions, bell peppers, sturdy tortilla chips, and grated cheese. This easy beef fajita nachos recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients

• 1 whole flank steak
• 1/3 cup olive oil
• Juice of 2 limes
• 4 canned chipotle peppers (with a little sauce)
• 4 cloves garlic, peeled
• 1 handful of cilantro
• 2 whole yellow onions, sliced
• 2 bell peppers (any color), cored and sliced
• Olive oil, for frying
• Sturdy tortilla chips
• 8 oz grated cheese (cheddar, Jack, or Pepper Jack)
• Guacamole (for serving)
• Salsa (for serving)
• Sour cream (for serving)

Instructions

1. Marinate the steak: In a blender or food processor, combine olive oil, lime juice, chipotle peppers, garlic, and cilantro. Blend until smooth. Place the flank steak in a large plastic bag or dish, pour the marinade over the steak, and refrigerate for at least 24 hours.
2. Grill the steak: Preheat your grill or skillet to high heat. Drizzle a bit of olive oil on the grill and cook the steak for about 4 minutes on each side. Remove the steak and let it rest.
3. Cook the veggies: In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add sliced onions and bell peppers, cooking for 3-5 minutes until slightly soft and charred. Set aside.
4. Slice the steak: Slice half of the resting flank steak into thin strips against the grain. Chop the strips into smaller bite-sized pieces.
5. Prepare the nachos: Preheat the oven to 350°F (175°C). Arrange tortilla chips on an ovenproof platter or baking sheet. Sprinkle grated cheese evenly over the chips. Place in the oven for about 3 minutes, just until the cheese melts.
6. Assemble the nachos: Remove from the oven and sprinkle the grilled onions, peppers, and chopped steak over the melted cheese. Return to the oven for another minute to heat the toppings.
7. Serve: Top with guacamole, salsa, and sour cream. Serve immediately and enjoy!

Notes

• Marinate the steak overnight: Marinate the flank steak for at least 24 hours to enhance the flavor and tenderness of the meat.
• Cook vegetables until slightly charred: Saute the onions and peppers until they start to get a bit of char, which adds a smoky flavor.
• Cut the steak against the grain: This ensures the meat is tender and easy to bite into when eating the nachos.
• Use sturdy tortilla chips: Make sure to use thick, sturdy chips to hold all the toppings without getting soggy.
• Melt the cheese evenly: Keep an eye on the cheese in the oven so it melts without burning the tortilla chips.

Keywords:Pioneer Woman Beef Fajita Nachos