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)
- extra virgin olive oil (or any cooking oil)
- cooked steak
- canned (whole) pinto beans (or refried beans)
- cooked 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}.
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 (enough to line a full-sized sheet pan)
- 8oz Mexican Cheese (shredded)
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 lb cooked steak (cut into bite-sized pieces)
- 1 can whole Pinto Beans (rinsed and drained)
- 1 cup cooked Rice (brown or white)
- 2 teaspoons Taco Seasoning
- 1 teaspoon Chili Powder
- Salt and Pepper to taste
- 4 cups Romaine Lettuce (1 head, shredded)
- 1 Avocado (diced)
- 1/2 cup Salsa
- 1/4 cup Sour Cream or NonFat Greek Yogurt
- Cilantro (loosely chopped)
- 1 Lime (quartered)
Instructions
Preheat oven broiler to LOW setting with oven rack in center position.
Spread TORTILLA CHIPS on a large baking sheet; sprinkle CHEESE over chips; set aside.
Heat OIL in a large, nonstick skillet over medium flame.
Add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER to skillet; heat until warmed through, stirring as needed, adding small amounts of water as needed to adjust consistency; cover and set aside.
Place sheet pan of chips and cheese under broiler flame; heat a few minutes until cheese is melted and chips are lightly toasted (careful to not burn!)
Remove; scatter the warmed topping ingredients all over chips, then top with salad toppings; serve immediately.
I originally published this recipe to Amanda’s Cookin’ recipe site in April 2016.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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