Description
These Skillet Steak Fajita Nachos combine tender, spiced flank steak with sautéed bell peppers and onions, layered over crispy tortilla chips and melted Mexican blend cheese. Finished with fresh lime juice and cilantro, and customizable with your favorite toppings, this Tex-Mex appetizer is perfect for gatherings or satisfying game-day cravings.
Ingredients
Scale
Steak and Marinade
- 1 pound flank or skirt steak, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
Other Ingredients
- 8 ounces tortilla chips
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat and Season: Preheat the oven to 400°F (200°C). In a bowl, toss the thinly sliced steak with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated to infuse the meat with bold Tex-Mex flavors.
- Cook the Steak: Heat olive oil in a large cast iron skillet over medium-high heat. Add the seasoned steak and cook for 3–4 minutes, stirring occasionally, until the steak is browned on the outside and just cooked through. Remove the steak from the skillet and set aside to rest.
- Sauté Vegetables: In the same skillet, add the sliced red and green bell peppers and red onion. Sauté for 4–5 minutes, stirring frequently, until the vegetables are slightly softened and develop a light char for added flavor. Remove from heat.
- Assemble the Nachos: Arrange a layer of tortilla chips in the skillet or on a baking sheet. Evenly distribute half of the cooked steak, sautéed peppers and onions, and shredded cheese over the chips. Add a second layer of chips, then repeat by topping with the remaining steak, vegetables, and cheese.
- Bake: Place the assembled nachos in the preheated oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbly, creating a cheesy, savory topping.
- Finish and Serve: Remove the nachos from the oven. Drizzle fresh lime juice over the top and sprinkle with chopped fresh cilantro for a zesty, herbaceous finish. Serve immediately with optional toppings such as sour cream, guacamole, salsa, sliced jalapeños, or diced tomatoes to customize each bite.
Notes
- For enhanced flavor, marinate the steak in lime juice and spices for at least 30 minutes before cooking.
- Substitute steak with chicken or mushrooms for a tasty variation.
- Best enjoyed hot and fresh straight from the skillet or oven.
- Use gluten-free tortilla chips to make this recipe suitable for a gluten-free diet.
- Adjust spice levels by adding extra jalapeños or hot sauce according to preference.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
