Carne Asada Skillet Nachos

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  • A few years ago I went to San Diego and had the most amazing carne asada fries at La Puerta. I think my life was changed forever. No really. Don’t believe me? I even came home and recreated the dish, and then lucky for you I blogged about it here.

    Anywho. I was craving that a few weekends ago and got everything to make it, but after the meat had marinated, I started craving nachos. Luckily, I had a bag of chips big enough to feed an army in my pantry. Thank you, Costco. So I made these instead.

    Carne Asada Skillet Nachos

    Oh so glad I made these! When it comes to carne asada, the nachos are my favie.
    No, the fries are my favorite. Wait, the nachos. Fries. Nachos. Ok, DON’T MAKE ME CHOOSE!

    Is it a plate of carbs piled high with grilled beef and cheese? Then THAT is my favorite.
    Drool. 

    The mojo marinade it unreal. It’s full of fresh lime and orange juice, cilantro, garlic and spices. It’s not spicy for those who are worried about that. It just highlights the flavor of the meat.

    And this time I topped the nachos with delicious poblano and red bell peppers. It made me feel better about eating my Costo-size bag of chips!
    Everything in moderation. {Insert eye roll here}.
    Carne Asada Skillet Nachos
    1 recipe of Mojo Marinade
    2 lb flank steak
    1 red bell pepper, seeded and cut into strips
    1 1/2 poblano pepper, seeded and cut into strips
    1 onion, cut into strips
    Fajita seasoning, optional
    Tortilla chips
    Cheddar cheese blend
    Cilantro for topping
    And anything else you LOVE on your nachos {you have my permission)
    After the steak has marinated, either grill outdoors or on a grill pan to preferred doneness. Let rest on a cutting board for a few minutes before cutting into bite sized pieces. 
    Meanwhile, saute onion and peppers until tender crisp. I sprinkled a little fajita seasoning on them when they were almost done cooking. 
    Preheat oven to broil and load up your oven safe skillet with tortilla chips. Top with cubed carne asada, peppers and onions, and cheese. Broil in oven for a few minutes until cheese is melted and golden brown. Carefully remove skillet from oven and top with cilantro, salsa or additional goodies.
    This dish is like a beef version of fajita nachos. So if you’ve ever had those in a restaurant or at home, imagine it with an amazing marinade on the meat and you know what I’m talkin’ about!

    This would be a fantastic meal to serve for Cinco de Mayo! Or on a Monday. Or Tuesday. Or whenever you decide to invite me over for dinner. Mmmmm nachos.