Description
Skillet Steak Fajita Nachos is a satisfying, hearty dish perfect for gatherings or a family dinner. Juicy, marinated flank steak, sautéed veggies, and plenty of cheese are layered atop sturdy tortilla chips and topped with fresh pico de gallo and optional garnishes like guacamole, cilantro, and sour cream. It’s an easy-to-make recipe that brings bold Mexican-inspired flavors right to your table.
Ingredients
Units
Scale
For the Marinade
- 1/3 cup olive oil
- 1 packet (1 ounce) Old El Paso Taco Seasoning
- 1 can (4.5 ounces) Old El Paso green chiles
- 4 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon minced garlic
Main Ingredients
- 1 lb. flank steak
- Large bag of sturdy tortilla chips
- 8 ounces Mexican blend cheese
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
- 1 cup pico de gallo
Optional Garnishes
- Guacamole
- Sour cream
- Additional cilantro
- Extra pico de gallo
Instructions
- Prepare the marinade
Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until smooth and well combined. Transfer the marinade to a large ziplock bag and add the flank steak. Reserve a small amount of the marinade for the vegetables and refrigerate for a minimum of 24 hours. - Cook the steak
After 24 hours, remove the steak from the marinade. Heat a skillet on high and cook the steak for 4–6 minutes on each side or until it’s cooked to your desired doneness. Remove the steak from the skillet, let it rest for a few minutes, then cut it into bite-sized pieces. Set aside. - Sauté the vegetables
In the same skillet, toss in the green pepper, red pepper, and onion. Pour in the reserved marinade and cook on medium-high heat for 3–5 minutes or until the onions turn translucent and the peppers become tender. Remove from the skillet and set aside. - Assemble the nachos
Spread a layer of tortilla chips in the skillet. Sprinkle half the cheese on top, followed by the sautéed vegetables, steak pieces, and the remaining cheese. Top with pico de gallo and cilantro. - Melt the cheese
Place the skillet under a broiler on high for 4–6 minutes, or until the cheese is melted and bubbly. Alternatively, you can heat it on the stovetop until the cheese is fully melted. - Serve and garnish
Once ready, serve the nachos directly from the skillet. Add your choice of garnishes like guacamole, sour cream, extra cilantro, or additional pico de gallo for an extra burst of flavor.
Notes
- This recipe yields two skillets of nachos. If you only need one, simply halve the recipe.
- Sturdy tortilla chips are recommended to keep the nachos from becoming soggy under the weight of the toppings.
- Broiling the nachos gives a nice charred flavor to the cheese, but stovetop melting is a quicker alternative.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 31mg
