Game Day Favorite
These loaded nachos with fresh-grilled carne asada are a staple at every gathering in South Texas. Crispy chips, tender steak, melted cheese, and all the toppings – perfect for watching the Cowboys or just a Friday night with family.
Ingredients
For the Carne Asada:
- 1.5 lbs flank steak or sirloin
- Juice of 4 limes
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 bunch cilantro, chopped
For the Nachos:
- 1 large bag tortilla chips
- 3 cups shredded cheese (Oaxaca, Monterey Jack, or Mexican blend)
- 1 can refried beans, warmed
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup pickled jalapeños
- 1/4 cup sliced green onions
- Fresh cilantro
- Lime wedges
Instructions
- Marinate: Mix lime juice, soy sauce, garlic, cumin, pepper, oil, and cilantro. Marinate steak 2-4 hours.
- Grill: Cook steak over high heat 4-5 minutes per side for medium. Rest 5-10 minutes, then slice thin against the grain.
- Build base: Spread chips on a large oven-safe platter or sheet pan. Add dollops of refried beans.
- Add cheese: Cover with shredded cheese. Bake at 400°F or broil until cheese is melted and bubbly.
- Load: Top with sliced carne asada, guacamole, pico de gallo, sour cream, jalapeños, green onions, and cilantro.
- Serve: Add lime wedges on the side and serve immediately!
Tips for the Best Nachos
- Use thick, sturdy chips that wont break under the toppings
- Layer the chips and cheese for maximum coverage
- Dont overload – you want some chips to stay crispy
- Serve on a hot plate to keep everything warm longer
Stop by Ruiz Custom Meats for fresh flank steak or sirloin – perfect for your nacho nights!
