Steak Fajita Nachos
Serves 445 mins prep25 mins cook
These Steak Fajita Nachos are the perfect Super Bowl snack and a great way to use up leftover steak. Made with gut-friendly, gluten-free ingredients and packing a protein punch thanks to grass-fed steak and Greek yogurt, it’s a super easy, super tasty, super feel-good Super Bowl snack!
0 servings
What you need
Instructions
Prep: Pre-heat oven to 425F and line a baking tray with parchment paper or aluminum foil. Season steak, allowing to sit for 30 minutes at room temperature before cooking. Slice bell peppers and prepare all of the nacho toppings. Cook the steak: In a large skillet over medium to medium-high heat, cook the steak about 3-5 minutes on each side depending on desired doneness. Medium doneness is about 5 minutes per side. When the steak is cooked, set aside on a cutting board to allow the meat to rest while you prepare the peppers before slicing into thin strips. Cook the peppers: In a medium mixing bowl, add the bell pepper strips and toss with olive oil and taco seasoning. In the same pan that you cooked the steak, add the peppers over medium heat and cook until just tender. Build the nachos: Create a single layer of chips on a large baking sheet using half of your tortilla chips and sprinkle with shredded cheese. Add another layer of chips using the remaining chips, topping with additional cheese. Then make an even layer of bell peppers and steak strips across the top of the chips, sprinkling once more with additional cheese if desired. Bake: Bake the nachos at 425F until cheese is melted, about 5 minutes, keeping a close eye on them. Add toppings & enjoy!View original recipe