Skillet Steak Fajita Nachos

steak fajita nachos in a baking dish with two forks

4.75 from 4 votes

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.

Prep Time10

Cook Time20

marinate1

Total Time20

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

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

Notes

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.

Nutrition