SKILLET STEAK FAJITA NACHOS are a must make for tailgating, the Super Bowl, or anytime! Loaded with marinated steak, peppers, onion, and cheese! BEST NACHOS EVER!
We are in the middle of the best tailgating season of the year! Baseball is about to be in post season. Football is alive and well. The SUPERBOWL will be here before we know it! It’s time to talk about all the party food that you need to be serving while watching all these sports!! My favorite this season is most definitely these SKILLET STEAK FAJITA NACHOS! They’re bursting with flavor and fun, made entirely in ONE SKILLET, and gone in seconds. So much to love!
These Skillet Steak Fajita Nachos have everything you’d expect from delicious fajitas…juicy marinated steak, onions, and peppers combined with cilantro, CHEESE, green chiles, and pico de gallo. You know I used my fave brand Old El Paso to take these from great to PERFECT! The marinade is made extra easy and extra delish by using Old El Paso Taco Seasoning, my go-to add in for every Tex Mex recipe! You should have seen Pat devour these. He was a BIG FAN.
You’ll most definitely be the MVP of your neighborhood tailgate party if you bring these babies. The recipe feeds a crowd and feeds them well! You could make two skillets with the ingredients, or halve the recipe to make just one. But with how fast they’re going to be gone, I recommend making two. You won’t regret it!
Enjoy sports fans!
24 hrPrep Time
15 minCook Time
24 hr, 15 Total Time
5 based on 1 review(s)
- (NOTE: This recipe should make two skillets worth of nachos. If you only need one, you can halve the recipe)
- 1 lb. Flank Steak
- 1 packet (1 ounce) Old El Paso Taco Seasoning
- 1 can (4.5 ounce) Old El Paso green chiles
- 4 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 tablespoon minced garlic
- 1/3 cup olive oil
- large bag STURDY tortilla chips
- 8 ounces Mexican blend cheese
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
- 1 cup pico de gallo
- guacamole, sour cream, more cilantro, and pico de gallo for garnish (optional)
- 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.
- 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, onion, and red pepper. 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.
- 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.
- 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.
This post has been sponsored by Old El Paso. All opinions are 100% mine. Thank you SO much for supporting the brands that help support The Cookie Rookie!