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loaded beef fajita nachos

Fully Loaded Beef Fajita Nachos

  • Author: Jess Pryles



2lb flank steak

12 oz tortilla chips

3 tablespoons Hardcore Carnivore Meatchelada (or your preferred fajita rub)

7 oz pickled jalapenos

8 oz shredded Mexican style cheese

1 ripe avocado

1 tablespoon fresh lime juice

1/4 teaspoon kosher Salt

½ cup sour cream or crema

1/3 cup chopped scallions


  1. Preheat oven to 450f
  2. Place a cast iron skillet over high heat.
  3. Season the flank steak well on both sides with the rub, then place into the hot pan. Cook flipping the steak every 3-4 minutes, for a total of 16-18 minutes. Remove steak to a board and let it rest under foil.
  4. Prepare the avocado – peel and discard seed, then add lime juice and salt and mash using a fork.
  5. Layer a tray with half the chips, and cover with half of the cheese and half the pickled jalapeños. Place into the oven to melt the cheese and warm the chips, about 5 minutes. If you prefer, you can use the broiler setting, just keep a close eye to ensure it doesn’t burn.
  6. On top of the melted layer, add the remaining chips, jalapenos, and cheese.
  7. Cut the skirt steak into small bite size pieces, and scatter on top of the chips, then return to the oven for a further 5 minutes to melt the remaining cheese. Again, you can broil if you prefer.
  8. Spoon the avocado and sour cream onto the top of the nachos, then scatter the scallions and serve immediately.
  • Cuisine: Tex Mex

Keywords: nachos, beef, tex mex