Sheet Pan Steak Salad Nachos are the healthiest way I know how to make nachos. Have your cake and eat it too with juicy, lean beef, rice, beans, and cheese…and the salad part…lettuce, avocado, peppers, lime, cilantro, sour cream, and my 5 minute blender salsa. Whoah! It’s an appetizer, salad, and main course ALL IN ONE!
Sheet Pan Steak Salad Nachos
Sheet pan nachos are part of our meal rotation here at TKG HQ.
We pretty much always have the ingredients on hand to whip them up.
You know stuff like beans, rice, and cheese on tortilla chips…only this time, we added steak!
…and a bunch of produce!
We’re talking lettuce, avocado, cilantro, lime, and red, vine-ripened, serrano peppers.
These nachos were super special because we added steak…filet mignon leftovers, actually.
Yeah, we know how to repurpose some fine steak.
Best part…it was already cooked, along with the rice, so we barely had to cook to make these nachos happen!
For a whole other level of slay, you could toss on my Avocado Ranch Dressing .
I mean, you’ll probably fall over because it’s so good, but you can just get back up and keep eating, like I do.
Sheet Pan Steak Salad Nachos {see full recipe below}:
- tortilla chips
- queso Oaxaca (Mexican cheese)
- olive oil
- leftover steak
- whole pinto beans
- cooked brown rice
- taco seasoning & Chili powder
- lettuce, avocado, cilantro, lime, salsa, and sour cream
The tools you’ll find handy for this recipe:
- 10” nonstick skillet
- Quarter-sized baking sheet (13 x 9)
- Heavy duty spatula (pancake turner) (for cutting and serving sections)
Want more healthy, Mexican-inspired recipes?
As I mentioned earlier, check out my 5-Minute Restaurant Salsa aka “blender salsa”.
You won’t believe how easy it is to pop the ingredients into a blender…and poof, you have the quick version of an authentic-tasting salsa.
Aaaaand if you want to take nachos to yet another level, check out my Cilantro Lime Brown Rice {Chipotle copycat recipe}.
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Traci Antonovich
Yields 6-10 servings
Juicy steak bites, rice, beans, cheese, lettuce, avocado, cilantro, and peppers on tortilla chips with sour cream, salsa, and lime.
20 minPrep Time
10 minCook Time
30 minTotal Time
Save Recipe5 based on 7 review(s)
Ingredients
- Tortilla Chips (as needed)
- 1/2 lb Queso Oaxaca Mexican Cheese (shredded)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 lb leftover steak (bite-sized pieces)
- 1 can whole Pinto Beans (rinsed and drained)
- 1 cup cooked Rice
- 2 teaspoons Taco Seasoning
- 1/2 teaspoon Chili Powder
- Salt to taste
- 4 cups Romaine Lettuce (shredded)
- 1 Avocado (diced)
- 1/2 cup Salsa
- 1/4 cup Sour Cream or NonFat Greek Yogurt
- 1/2 bunch Cilantro (loosely chopped)
- 1 Lime (quartered)
Instructions
- Preheat oven broiler to low setting and place oven rack in center position.
- Spread TORTILLA CHIPS on a large baking sheet; sprinkle QUESO OAXACA CHEESE over chips; set aside.
- In a 10-inch, nonstick skillet over medium flame, heat OLIVE OIL; add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER; heat until thoroughly warmed, stirring as needed {cooking tip: add small amounts of water to adjust consistency}
- Meanwhile, place chips and cheese sheet pan under broiler flame; heat until cheese is melted and chips are lightly toasted (careful to not burn!)
- Remove; scatter warm topping ingredients over chips, then top with cold toppings; serve warm.
I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in April 2016.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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