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Steak and Veggie Fajita NachosSteak and Veggie Fajita Nachos
Steak and Veggie Fajita Nachos
Steak and Veggie Fajita Nachos
This recipe was originally created and published by Old El Paso and has been approved for use on our site. See the original recipe on OldElPaso.com
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Recipe - The Fresh Grocer - Corporate
SteakandVeggieFajitaNachos.jpg
Steak and Veggie Fajita Nachos
Prep Time20 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 tbs vegetable oil
1 1/2 cups green or red bell peppers
3/4 cup red onions
1 lb boneless beef sirloin steak
2 tbs Water
1 tbs Old El Paso Original Taco Seasoning Mix (from 1-oz package)
6 cups thick tortilla chips
3 cups Shredded Mexican 4 Cheese Blend
1/2 cup Old El Paso Creamy Queso Sauce
1/2 cup Roma tomatoes
2 tbs fresh cilantro leaves
Directions

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

  2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until tender. Remove from heat; pour into bowl. Cover and keep warm.

  3. Carefully wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Cook steak in oil 2 to 3 minutes, stirring frequently, until brown on all sides. Add water and taco seasoning mix; cook 1 minute. Remove from heat.

  4. Meanwhile, spread half of chips evenly on lined pan. Top chips with 1 cup of the cheese. Repeat layers. Bake about 5 minutes or until cheese is melted.

  5. Using a slotted spoon, remove cooked beef from skillet, and sprinkle over top of cheese-topped chips; discard any remaining liquid left in skillet. Top with warmed pepper and onion mixture and remaining 1 cup cheese.

  6. Return pan to oven; bake 3 to 5 minutes or until cheese is melted. Drizzle with queso sauce. Sprinkle tomatoes and cilantro on top.

20 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tbs vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz, 48 Fluid ounce
$5.29$0.11/fl oz
1 1/2 cups green or red bell peppers
Fresh Rainbow Bell Peppers, 3 each
Fresh Rainbow Bell Peppers, 3 each, 3 Each
$5.99$2.00 each
3/4 cup red onions
Red Onion
Red Onion, 10 Ounce
$1.06 avg/ea$1.69/lb
1 lb boneless beef sirloin steak
USDA Choice Beef, Sirloin Steak, Boneless Loin
USDA Choice Beef, Sirloin Steak, Boneless Loin, 1 Pound
$7.99 avg/ea$7.99/lb
2 tbs Water
Bowl & Basket Spring Water, 1 gal
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.39$1.39/gal
1 tbs Old El Paso Original Taco Seasoning Mix (from 1-oz package)
Old El Paso 25% Less Sodium Taco Seasoning Mix Large Size, 6.25 oz
Old El Paso 25% Less Sodium Taco Seasoning Mix Large Size, 6.25 oz, 6.25 Ounce
$4.49$0.72/oz
6 cups thick tortilla chips
Xochitl Mexican Style Salted White Corn Chips, 12 oz
Xochitl Mexican Style Salted White Corn Chips, 12 oz, 12 Ounce
On Sale!
$3.99 was $4.39$0.33/oz
3 cups Shredded Mexican 4 Cheese Blend
Wholesome Pantry Organic Mexican Blend Colby Jack, Cheddar and Monterey Jack Shredded Cheeses, 6 oz
Wholesome Pantry Organic Mexican Blend Colby Jack, Cheddar and Monterey Jack Shredded Cheeses, 6 oz, 6 Ounce
On Sale!
$3.50 was $3.99$0.58/oz
1/2 cup Old El Paso Creamy Queso Sauce
Not Available
1/2 cup Roma tomatoes
Roma Tomato
Roma Tomato, 6 Ounce
$0.75 avg/ea$1.99/lb
2 tbs fresh cilantro leaves
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99

Directions

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

  2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until tender. Remove from heat; pour into bowl. Cover and keep warm.

  3. Carefully wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Cook steak in oil 2 to 3 minutes, stirring frequently, until brown on all sides. Add water and taco seasoning mix; cook 1 minute. Remove from heat.

  4. Meanwhile, spread half of chips evenly on lined pan. Top chips with 1 cup of the cheese. Repeat layers. Bake about 5 minutes or until cheese is melted.

  5. Using a slotted spoon, remove cooked beef from skillet, and sprinkle over top of cheese-topped chips; discard any remaining liquid left in skillet. Top with warmed pepper and onion mixture and remaining 1 cup cheese.

  6. Return pan to oven; bake 3 to 5 minutes or until cheese is melted. Drizzle with queso sauce. Sprinkle tomatoes and cilantro on top.