Recipe by Brian Davis
This is much like the fajita nachos you can order in most Mexican restaurants. You can also substitute chicken breast strips for the flank steak, or if you are on a tight budget, even ground beef will work well.
Top Review by Chef Amber Nicole
This is one of the few nacho recipes that I have tried that I really enjoyed. I used John Souls pre-cooked fajita meat, grilled onions, mexican cheese, and sour cream. My whole family inhaled every bite! This is going on our list of regular meals!
- 453.59 g flank steak
- 1 bag tortilla chips
- 473.18 ml shredded cheese (choose whatever your favorite is, I like Kraft's Mexican blend or a good white american cheese)
- nonfat sour cream (optional)
- guacamole (optional)
- 1 envelope fajita seasoning mix
Directions See How It's Made
- If you have a grill, grill flank steak seasoned with fajita seasoning until done.
- If not, you can also cook indoors in a well-greased skillet.
- Arrange tortilla chips on a baking sheet with aluminum foil covering it.
- A pizza pan works particularly well for this.
- Top the chips with the cooked Flank Steak, topped with cheese and any other toppings you desire, such as peppers or onions.
- I also like to add a bit of fajita seasoning to the cheese to give it a little zest.
- Place in 350 Degree oven for 20-30 minutes, depending on how long it takes to melt the cheese.
- Garnish with sour cream, guacamole, lettuce, tomatoes, or any other desired garnish.