Skillet Steak Fajita Nachos

By Becky Hardin

Published Sep 30, 2016

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I love serving these Skillet Steak Fajita Nachos for tailgating parties, the Super Bowl, or anytime I’m hosting friends or family. After I marinate the steak for 24 hours, I layer it on top of tortilla chips, peppers, and onion, and then I sprinkle it all with a Mexican cheese blend. I can’t believe how delicious these nachos are with layers of crispy, chewy, and cheesy flavors. A quick sauté to cook the steak and soften the veggies, and then a quick broil to melt the cheese, is all it takes once the marinating is done, so these nachos come together in about 20 minutes.

The Most Delicious Steak Nachos

I can never resist the urge to prepare these skillet steak fajita nachos when I’m entertaining; they are so delicious, and this recipe makes enough to feed a small crowd. These nachos do need a bit of planning, so the steak can marinate, but once that’s done, I sear the steak to cook it, soften the veggies, and then it all goes under the boiler with chips and cheese, and it’s ready to go.

The marinated steak is super juicy and tender, which blends perfectly with all of the other ingredients in this dish. I like to layer the nachos with the usual toppings, which transform this into an irresistible appetizer.

While these steak fajita nachos are perfect for game day or sharing at parties, I would also recommend making a batch just for yourself, because they are that good. This recipe makes two batches, so you might as well keep one for yourself.

Tips for Beginners

• This recipe is enough for two batches. This is perfect for parties, but if you want just one batch, make half the recipe.
• Sturdy chips. Make sure to use thick-cut tortilla chips or they won’t hold up the weight of the other ingredients.
• Plan accordingly. I like to let the steak marinate for 24 hours, so I need to plan well in advance to make this recipe.
• Serve immediately. It’s best to eat nachos as soon as they are ready, as the chips will be crispy and the cheese nice and gooey.

Recipe Card

Skillet Steak Fajita Nachos

Difficulty: Easy

4.75 from 4 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

marinate: 1 day d

Total: 20 minutes mins

Servings: 12

Author: Becky Hardin

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Skillet Steak Fajita Nachos are a must-make for tailgating, the Super Bowl, or anytime! These delicious steak nachos are loaded with peppers, onion, cheese, and marinated steak.

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Ingredients 

1x2x3x

• ▢ 1 lb. flank steak
• ▢ ⅓ cup olive oil
• ▢ 1 oz. taco seasoning
• ▢ 4 tbsp fresh lime juice
• ▢ 4.5 oz canned green chiles
• ▢ ¼ cup fresh cilantro chopped
• ▢ 1 tbsp minced garlic
• ▢ 1 green pepper chopped
• ▢ 1 red pepper chopped
• ▢ 2 onions chopped
• ▢ 1 bag tortilla chips thick cut, sturdy chips
• ▢ 8 oz. Mexican blend cheese
• ▢ 1 cup pico de gallo
• ▢ guacamole sour cream, more cilantro, and pico de gallo for garnish (optional)

Instructions 

• Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until well combined and smooth. Place flank steak in a large ziplock bag and pour in the marinade, reserving a bit of marinade for the veggies. Place in the fridge to marinate for a minimum of 24 hours.
  ⅓ cup olive oil, 1 oz. taco seasoning, 4 tbsp fresh lime juice, 4.5 oz canned green chiles, ¼ cup fresh cilantro, 1 tbsp minced garlic, 1 lb. flank steak
• After 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your liking. Remove steak from skillet and cut into bite-sized pieces. Set aside.
• In the same skillet, toss in the green pepper, red pepper, and onion. Pour in the marinade you saved. Saute on medium/high heat for 3-5 minutes or until onion is translucent and peppers are tender. Place on a plate and set aside.
  1 green pepper, 1 red pepper, 2 onions
• In the same skillet, add the tortilla chips. Top with half the cheese, then the peppers/onion mixture, then steak, then the rest of the cheese. Top with pico de gallo and cilantro.
  1 bag tortilla chips, 8 oz. Mexican blend cheese, 1 cup pico de gallo
• You can broil the nachos in your oven on high for 4-6 minutes or until cheese is hot and bubbly, or cook on the stovetop until cheese is melted.
• Serve topped with sour cream, guacamole, and more cilantro.
  guacamole

Becky’s Tips

• Make half the recipe if you just want one batch.
• Use thick cut tortilla chips so they hold the other ingredients. 
• Plan well in advance if you want to make this recipe, as the steak marinates for 24 hours.
• Eat the nachos as soon as they are ready, so the chips are crispy and the cheese nice and gooey.
• Store leftovers for 2-3 days. 

Serving: 1servingCalories: 196kcalCarbohydrates: 6gProtein: 13gFat: 13gSaturated Fat: 4gCholesterol: 40mgSodium: 286mgPotassium: 215mgSugar: 3gVitamin A: 585IUVitamin C: 24.8mgCalcium: 140mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Transfer uneaten nachos to an airtight container and store in the fridge for up to 2 days. Reheat in the oven to crisp up the chips and melt the cheese.

Serving Suggestions

Every plate of nachos I serve needs to have a dollop of guacamole, whether it’s simple guacamole or BLT guacamole. A little bit of pico de gallo or salsa on the side is also a must. Sometimes, I’ll also make a side of refried beans to round things out. This hearty taco dish is perfect for entertaining as it makes a large batch.

More Tailgating Recipes To Try

• These Crispy Baked Buffalo Wings are covered in my homemade Buffalo sauce for a perfectly hot and spicy snack.
• This set-it-and-forget-it Crockpot Kielbasa Sausage Bites Appetizer, couldn’t be easier to make for a snack that’s a little sweet and a little spicy.
• These perfectly spiced Swedish Meatballs have a rich, creamy, and delectable gravy.

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