Nothing grabs my attention better than a fabulous taco; however, when you turn the best taco ingredients into nachos, I reach a whole new level of happiness.
I am obsessed with good tacos. It seems like every Saturday night when asked the question, “Where should we eat?” I always choose Mexican food because I want a great taco. I guess, if it ain’t broke, why fix it? One of my favorites is the carne asada. I have eaten it in many places, and it’s always my go-to. So the thought of turning nachos, another wonderful thing in this world, into carne asada nachos is a no-brainer. Carne Asada (asada meaning roasted) is spicy strips of steak. The nachos include tortilla chips, steak, and a whole list of fabulous items, such as cilantro, cheese, and Pico de Gallo.
Nachos were born in a hotel restaurant, the Victory Club, around 1940 in Piedras Negras, Mexico. The man to thank is Ignacio Anaya Garcia, a maitre d’ who is credited for creating the Tex-Mex dish. Way to go, Ignacio. Today, nachos are a staple at pubs, sports bars, and high-scale restaurants. For many, baseball games don’t happen unless there are nachos.
Though sometimes they are as simple as melted cheese on chips, nachos have no limits. These carne asada nachos are great for Super Bowl Sunday, Saturday night, or any day you feel you’ve earned them (i.e., Monday – Friday). The best part about nachos is that, like many Tex-Mex or Mexican dishes, you can omit some things from the recipe that you don’t like and add new items. For example, if jalapenos are too hot for you, you don’t need to put them on the nachos. Love cheese? Add a little extra.
I make nachos often. Can you tell? They are fun for the entire family and perfect for Friday nights with friends. It’s funny how the simplest meals are often the biggest hit. One of my favorite things to do is to get everything chopped and cooked ahead of time, store them in the refrigerator, and take them out when I’m ready to use them for nachos. Carne asada nachos make a wonderful dinner, lunch, or a mid-afternoon snack when I’ve hit a slump and need a pick-me-up.
This recipe has every flavor you could want in nachos: a little spice from the jalapenos, freshness from cilantro and lime, and savoriness from the steak.
The Secret To Carne Asada
Want to know the secret to easy-to-chew carne asada nachos? It’s all about cutting the steak properly. No one wants to pick up a nacho chip and not be able to bite it because the steak is too tough. Look for the grain in the steak and then cut across it. This will give you tender, easy-to-chew pieces of carne asada. Little things make a big difference, and taking the time to do things right will give you the ultimate plate of carne asada nachos.
How do I prep and store these nachos?
The only way to prep and store nachos is to keep everything separate. Whip everything up, then put each item in separate containers and into the refrigerator. Keep the chips in a storage bag on the counter or in the pantry. You can keep the refrigerated items for up to five days. When you are ready for carne asada nachos, take everything out, put the nachos together, and warm them up in the oven.
Serving Suggestions
Beyond the many toppings to enjoy with carne asada nachos, what can you serve with them? After all, sometimes we want more than a plate of nachos. The first thing that comes to my mind is homemade salsa. If you aren’t putting salsa on top of the nachos, you could enjoy salsa on the side. A nice salad would go well with your carne asada nachos too and make a complete meal. Consider a Mexican avocado chicken salad or a classic grape salad for a little sweetness to go with the savory nachos.
Soups go well with nachos as well. I like creamy tortilla soup with my nachos or a nice taco soup. And don’t feel like you have to stick with Mexican or Tex-Mex dishes. Even a white lasagna soup would pair well with carne asada nachos.
Carne Asada Nachos
Ingredients
- 8 ounces grilled Carne Asada steak sliced
- 2 teaspoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 8 ounces tortilla chips thick and sturdy
- 8 ounces shredded Monterey Jack cheese
- Jalapeño slices fresh or pickled, to taste
- Chopped fresh cilantro to taste
- Pico de Gallo to taste
- Guacamole or avocado slices to taste
- Lime wedges optional
- Sour cream to taste
Instructions
- Preheat your oven to 375°F.
- Slice the Carne Asada steak across the grain into bite-size pieces.
- In a skillet, heat olive oil over medium heat. Add the steak pieces and cook until heated through and slightly crisped, about 3-5 minutes. Season with salt and pepper to taste.
- Arrange tortilla chips on a baking sheet in a single layer, slightly overlapping.
- Layer half of the cheese over the chips, add the Carne Asada pieces, and then top with the remaining cheese.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly.
- Serve the nachos hot, garnished with jalapeño slices, cilantro, and accompanied by Pico de Gallo, guacamole, lime wedges, and sour cream on the side.
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