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Loaded Steak Nacho Party Bowl

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A flavorful and hearty game day snack featuring juicy, seasoned steak piled over crispy tortilla chips with melted cheese and fresh toppings like pico de gallo and guacamole. Perfect for sharing and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 1 lb flank or skirt steak, trimmed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (optional)
  • Salt and black pepper, to taste
  • 1 large bag (about 10 oz) sturdy tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup pico de gallo (fresh tomatoes, onions, cilantro, lime juice)
  • 1/2 cup sliced jalapeños (fresh or pickled)
  • 1/2 cup black beans, rinsed and drained (optional)
  • 1/2 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/2 cup sour cream or Mexican crema
  • 1 ripe avocado, diced or mashed into guacamole
  • Fresh cilantro leaves, roughly chopped
  • 1 lime, cut into wedges

Instructions

  1. Pat the flank or skirt steak dry with paper towels. Mix smoked paprika, ground cumin, chili powder (if using), salt, and pepper in a small bowl. Rub the spice mix evenly over the steak. Let rest at room temperature for 10-15 minutes.
  2. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the steak for 4-5 minutes per side for medium-rare, adjusting time for preferred doneness. Transfer steak to a cutting board and let rest for 5-7 minutes.
  3. Slice the steak thinly against the grain into bite-sized pieces.
  4. Prepare toppings: mix pico de gallo, dice or mash avocado into guacamole, slice jalapeños, drain black beans and corn, and chop cilantro.
  5. On a large baking sheet or oven-safe dish, spread a single layer of tortilla chips. Sprinkle half the cheddar and Monterey Jack cheese evenly over the chips. Scatter half the sliced steak, black beans, and corn on top. Repeat layers with remaining chips, cheeses, and steak.
  6. Place the nacho tray under a preheated broiler or in a 400°F oven for 5-7 minutes until cheese is melted and bubbly. Watch closely to prevent burning.
  7. Remove from oven and immediately top with pico de gallo, jalapeños, sour cream or crema, avocado or guacamole, and sprinkle with fresh cilantro. Serve lime wedges on the side.
  8. Serve warm and enjoy, making sure to get a bit of every topping in each bite.

Notes

Resting the steak after cooking is essential for juicy tenderness. Use thick-cut or sturdy tortilla chips to prevent sogginess. Add fresh toppings after baking to keep them bright and fresh. Watch the broiler closely to avoid burning the cheese and chips. For extra crispy chips, spread them on a wire rack before baking.

Nutrition

Keywords: steak nachos, loaded nachos, game day snack, party bowl, easy nachos, Mexican snack, cheesy nachos, steak recipe

Find it online: https://blairrecipes.com/loaded-steak-nacho-party-bowl-recipe-easy-game-day-snack-ideas/