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Super easy steak nachos are made with crispy tortilla chips loaded with tender steak bites, rice, beans, cheese, lettuce, salsa, and avocado. Make nachos with steak and be the MVP of game day or Mexican night!
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Why you'll love loaded steak nachos
- It's an appetizer, salad, and entree all in one.
- Great way to turn leftover steak into a next-level meal.
- Even beginner cooks will find this an easy, quick, and flexible recipe.
- Who doesn't love cheesy baked tortilla chips with all the toppings!
No matter what, steak nachos are an automatic win for any game-day gathering. Surround them with a plate of totchos or 7 layer bean dip and watch everything disappear!
Ingredient notes
You can use packaged ingredients for convenience. However, if time permits, freshly made ingredients are my recommendation. I've included links to recipes for each one in this section.
- tortilla chips - Use any kind, such as yellow corn, white corn, or blue corn tortilla chips for a fun twist.
- cheese - I love Oaxaca cheese for this recipe because it melts nicely and goes with all things Mexican.
- steak - Use leftover strip steak cut into smaller pieces or air fryer steak bites for a quick-cooking steak method.
- beans - You can cook dry beans or make this quick refried black beans recipe.
- Mexican rice - Use Spanish rice or cilantro lime brown rice.
- taco seasoning - Use homemade or packaged seasoning.
- toppings - lettuce, avocado, cilantro, lime, guacamole, homemade restaurant salsa or this easy pico de gallo, and sour cream.
How to make steak nachos
There are different ways to assemble nachos, but I'm showing you how we've always done it here at KG headquarters.
Step 1. Preheat oven broiler to LOW. Spread TORTILLA CHIPS on a baking sheet and top with shredded CHEESE. Broil a few minutes to melt the cheese.
Step 2. Warm the steak bites, beans, rice, and taco seasoning together using a microwave or stove. Scatter over the warm tortilla chips, (optional) add more cheese, and return sheet pan to a lower rack in the oven to keep warm.
To serve, remove nachos from the oven and add toppings: lettuce, avocado, salsa, sour cream, cilantro, and lime. Serve warm.
Recipe tips
- Always prep cold ingredients ahead of assembly because once the nachos are warmed, it's serving time.
- When reheating steak, beans, and rice for assembly, add a splash of water or broth during reheat to revive moisture and prevent these ingredients from drying out.
- As you'll see in my photos, I prefer to serve steak nachos with a metal spatula to cut them into portioned sections, then transfer to individual plates.
Recipe variations
- If you don't have steak, you can always use homemade taco meat or taco turkey and rice skillet for your nachos.
- Use any cheese for steak nachos – shredded cheddar, jack, Mexican blend. I personally love the way the queso Oaxaca melts and tastes with nachos.
- Use iceberg lettuce in place of romaine lettuce for an extra refreshing crisp topping.
- Try loaded nachos with my avocado ranch dressing for a whole other level of delicious!
Recommended Mexican recipes
- Black Bean Salsa
- BBQ Pulled Pork Nachos
- Best Steak Fajita Recipe
- Jalapeno Popper Dip
- Mexican Corn
- Grilled Chicken Tacos Recipe
- Taco Bowls
- Mango Salsa
📖 Recipe
Easy Steak Nachos
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
For the nachos:
- 8 cups Tortilla Chips
- 8 ounces Mexican Cheese, shredded (about 2 cups)
- ½ pound cooked steak, cut into bite-sized pieces
- 1 (15 ounce can) Pinto Beans or Black Beans, rinsed and drained
- 1 cup Mexican Rice
- 2 tablespoons Taco Seasoning, or 1 (1-ounce) packet
For the Toppings:
- 4 cups Romaine Lettuce, shredded
- 1 Avocado, diced
- ½ cup Salsa
- ¼ cup Sour Cream, or nonfat Greek yogurt
- ¼ cup Cilantro, chopped
- 1 Lime, quartered
Instructions
- Preheat oven broiler on LOW setting.
- Spread TORTILLA CHIPS on sheet pan and top with shredded CHEESE.
- Broil these together long enough to melt the cheese, then transfer to the lowest oven rack to keep warm away from direct broiler heat.
- Combine STEAK, BEANS, RICE, and TACO SEASONING in a bowl. Heat this mixture using the stove or microwave, adding a splash of water as needed.
- Remove nachos from the oven and scatter the warmed mixture over the top, along with more cheese if desired.
- Place nachos under the broiler to melt cheese, or place them on the lowest oven rack to keep warm until ready to serve.
- To serve, remove nachos from oven and top with LETTUCE, AVOCADO, SALSA, SOUR CREAM, CILANTRO, and LIME. Serve warm, using a spatula to portion and serve.
Recipe Notes
- Always prep cold ingredients ahead of assembly because once the nachos are warmed, it's serving time.
- When reheating steak, beans, and rice for assembly, add a splash of water or broth during reheat to revive moisture and prevent these ingredients from drying out.
- As you'll see in my photos, I prefer to serve steak nachos with a metal spatula to cut them into portioned sections, then transfer to individual plates.
- Check out the recipe variations for swaps and suggestions.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
I originally published this recipe to Amanda's Cookin in 2016 as a recipe contributor.
Elizabeth says
This is the ultimate party snack! Perfect recipe for when I have leftover cooked steak. I might add some sliced jalapenos to give these nachos some heat!
Traci says
Heck ya! All about repurposing that delicious steak. Thanks for sharing your experience!
Ellen O. says
This was such a fun recipe to make! It allows you a lot of wiggle room for customizing your nachos. For example, I added green onions, cheddar cheese + Oaxaca cheese on top of the chips, (Mexican table cream, queso fresco on top) I made my own taco seasoning, pinto beans (using Traci’s recipe for 2 hour no soak beans) but mashed them and they were delicious!! Finally, I added added my own salsa (roast until skin is burnt 12 Roma tomatoes, 6 jalapeños on an electric griddle, or non electric griddle, 5 garlic cloves and real salt (not table salt). Then take our the seeds and veins from the jalapeños and blend all together. It’s fantastic and worked well with this recipe! I would definitely make this again!!
Traci Antonovich says
Dannnng, I want your version too, Ellen 🙂 So much yum! Glad you enjoyed and thanks for the tips!
SHANIKA says
Nachos are an absolute favorite in my house! I love anything that requires one pan! Haha. While I often use chicken, this steak version looks and sounds so amazing! YUM!
Traci Antonovich says
Thanks, Shanika! Oh yeahhh, we love chicken nachos too 🙂
Kelly Anthony says
We also eat nachos pretty often around here. These sheet pan steak salad nachos look amazing and I will be adding these to our menu next week.
Traci Antonovich says
Awesome, Kelly! I have a feeling you're going to LOVE these! 🙂
Matt Freund says
Oh boy these nachos really look amazing. As soon as football starts I am making these.
Traci Antonovich says
Awesome, Matt! These are perfect for game day!!!
Beth Pierce says
I know what I will be eating for dinner tonight! This looks amazing and easy too!
Traci Antonovich says
Awesome, Beth! Enjoy these! 🙂
Sapana says
You had me at nachos! These look amazing and I love all the veggies on top!
Traci Antonovich says
Haha, thanks Sapana! I'm all about the "supreme" part of nachos LOL 🙂
Soniya says
Oh my goodness! What a fun way to serve Nacho's.. this looks full of amazing flavors and textures! Pinning it for later 🙂
Traci Antonovich says
Thanks Soniya! You're so sweet! (and it's hard reading this knowing you're injured...hope you feel better soon!)
Vicky says
This is a great idea! We generally have all of those ingredients on hand too. I love how you can substitute any protein you have on hand for the steak. Can't wait to try these!
Traci Antonovich says
Thanks Vicky! We often do substitute the protein. Always up for that! 🙂
Lauren says
Nachos are their own food group for me, and these look so good and so easy!
Traci Antonovich says
Haha, thanks Lauren! They are their own food group...and a complete meal at that 🙂
Emily says
Nachos are my food heaven and with steak on top I don't think it can get much better!
Traci Antonovich says
Haha, thanks Emily. I happen to agree with you 🙂
Roxana says
This is like a Mexican dream food. It has all the flavors and textures that are characteristic of what makes Mexican cuisine special. The crunchy chips, the cheese, the filet mignon and all those flavors. Mouth watering.
Traci Antonovich says
Thanks Roxana...we feel the same way about this one 🙂 I seriously just love this combination of flavors and textures. It's so dreamy! Thanks again...hope you try it out sometime!
Juli says
Nachos are my weakness! These look great and I love making nachos on a sheet pan. My kiddos love to sit around and eat straight from the pan!!!
Traci Antonovich says
Haha thanks Juli...they're my weakness too! In fact, I have withdrawals if I go too long without eating them 🙂
Hannah says
Love how you added steak to the nachos plate as I also love to toss in everything I can! 😀 Toppings and everything!
Traci Antonovich says
Thanks so much Hannah! I really love the steak addition to these nachos. They're good with or without, but why not go with 'em 🙂
Emma @ Supper in the Suburbs says
Omg yes I LOVE nachos but would never think of making them with STEAK. Great recipe 🙂
Traci Antonovich says
Yayy thanks...love hearing that! Yep, we've made steak nachos several times around here. Hope you get to try it sometime!
Deanna says
Ohh I love steak salad! Then you had to nachos? YUM!!!!!!!!!
Traci Antonovich says
Thanks Deanna! I know, it's so many good things all at once 🙂 Can't get enough of these guys!
Haley Williams says
Getting fancy with the sheet pan nachos! I have to try my next round with filet mignon 😉
Traci Antonovich says
Haha yep, thanks! I can never eat a whole filet, so we turn it into this 🙂