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steak fajita nachos in a baking dish with two forks

Skillet Steak Fajita Nachos

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
marinate: 1 day
Total Time: 20 minutes
Servings: 12
Calories: 196kcal
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. Possibly the best nachos ever!
Print 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.


NOTE: This recipe should make two skillets worth of nachos. If you only need one, you can halve the recipe


Calories: 196kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 286mg | Potassium: 215mg | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 24.8mg | Calcium: 140mg | Iron: 0.9mg