I never grew up eating Mexican food. J is quite the opposite. He grew up in San Diego and lived off of little taco joints. His idea of a late night meal is carne asada nachos from Alejandro’s. So, I had to learn how to cook Mexican food to soften the blow of living in Pennsylvania. Mission accepted. And after this meal, mission definitely accomplished.
Loaded nachos can be rather heavy. It can still taste really great with some basic modifications, as listed below. Forget the refried beans (that’s only allowed at our house if we’re out of them) and control the amount of cheese (I know, its difficult)
Oh! The chips, salsa and guacamole are homemade too. I’ll be posting the recipes for these soon. Don’t be afraid to get your hands dirty and enjoy!
1 small onion, chopped
1 jalapeño pepper, chopped
1 small ny strip steak, but any good cut works
4-5 handfuls nacho chips
1-2 cups shredded cheese, Mexican, cheddar, or mozzarella work
1 cup black beans
cilantro, guacamole, sour cream, and salsa to garnish
Heat oven to 325 F. Saute the onion and jalapeno pepper in a medium sized plan until caramelized. Remove from pan. Place steak in a pan, sprinkle with salt, pepper, and adobo seasoning. Flip halfway through the cooking process and remove steak from pan when it is cooked to medium. On a large cookie sheet or pan, lay nacho chips so the entire pan is covered, but only by one layer. Slice the steak thinly and cover the chips. Next sprinkle the onion and pepper mixture over the steak and repeat with the cheese and beans. Place in the oven for about 10 minutes, until the cheese is melted. Remove from oven and top with cilantro, guacamole, sour cream, and salsa.
– food on,