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!
Why you'll love this recipe
Mouthwatering loaded steak nachos are an appetizer, salad, and entree all in one. It all starts with cheesy baked tortilla chips that get piled up with juicy beans, fluffy rice, leftover steak, crispy lettuce, avocado, salsa, cilantro, sour cream, and lime. It's a party on a platter!
Even beginner cooks will find this an easy, quick, and flexible recipe. You can certainly use packaged ingredients for convenience. However, if time permits, I always recommend using my homemade salsa, pinto beans, and cilantro rice. I've included links to recipes for each of these in the next section.
Of course my steak nachos recipe is totally customizable, but I've listed the ingredients and notes for your reference.
- 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 any leftover steak or homemade taco meat.
- beans - You can cook dry beans or make this quick refried black beans.
- Mexican rice - Use Spanish rice or cilantro lime brown rice.
- taco seasoning - Use any store bought blend. If you know how to make taco seasoning from scratch, even better!
- toppings - lettuce, avocado, cilantro, lime, guacamole, homemade restaurant salsa or this pico recipe, 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.
Preheat oven broiler to LOW. Spread TORTILLA CHIPS on sheet pan and top with shredded CHEESE. Broil a few minutes to melt the cheese. 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.
Try loaded nachos with my avocado ranch dressing for a whole other level of delicious!
Recipe tips and variations
Always prep cold ingredients ahead of assembly because once the nachos are warmed, it's go-time and it's best to add fresh toppings quickly so the warmed ingredients stay warm for serving.
Use iceberg lettuce in place of romaine lettuce for an extra refreshing crisp topping.
Use any cheese for steak nachos – shredded cheddar, jack, Mexican blend. I personally love the way the queso Oaxaca melts and tastes with nachos.
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.
The easiest way to serve steak nachos is to use a heavy duty metal spatula to cut them into portioned sections, then transfer to individual plates.
Recommended Mexican recipes
- Black Bean and Corn Salsa
- Jalapeno Popper Dip
- Instant Pot Taco Pasta
- Chicken Tacos
- Taco Bowls
- Mango Salsa
Easy Steak Nachos
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
- 1 tablespoon Taco Seasoning
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
- 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.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
I originally published this recipe to amandascookin.com in April 2016.