A few weeks ago, Josh and I had some friends over before we started packing up our place for our move to Oxford. I wanted to make something fun that these guys could enjoy and also keep the vibe very chill and Mexican inspired. So I made a nachos recipe that never disappoints! If you are looking for a recipe that will wow your guest or make the perfect stay at home with a movie meal, carne asada nachos is definitely the way to go! They are surprisingly easy to make and super satisfying! I absolutely love nachos because it always reminds me of late night taco runs with friends back home and it was so fun to introduce these to friends here in the UK.
Carne Asada Nachos
Prep: 30 min
Cooking Time: 7 min
200g Salted Tortilla Chips
175g Mature Cheddar Cheese grated
400g canned black beans (in water)
1 tsp cumin
1 garlic clove minced
Bavette Steak (pack of two)
1 tomato diced
1/4 onion diced
1 small bunch coriander (cilantro) finely sliced
Salt to taste
Step 1: In a pan over low heat add beans, 1 tsp of cumin, 1 clove of garlic, and salt. Stir and let sit for 5 min. You may need to add water if it begins to dry out, so keep an eye on it. Remove off hob once done and set aside.
Step 2: Season your steak to taste with any steak seasoning you like and place steak under the grill on a grill pan for 15 min (turning it over once after 7 minutes). Once this is done, cut steak into small squares and set aside. Leave oven on.
Step 3: In a large deep baking dish make two layers of tortilla chips topped with cheese. With a strainer spoon scoop beans from your pan and evenly spread on top of your tortilla chips. Next add your bavette steak on top of the beans and put in oven for 5 min for cheese to melt. If your cheese hasn’t completely melted leave in for another 3 min.
Step 4: While your Nachos are cooking prepare the guacamole which will be your last topping. I have attached the link here for you with my favourite guacamole recipe.
Step 5: Once your cheese has melted, add the guacamole on top and you are done! Easy right?!
I hope you have as much fun making this recipe as I did.
Cooking with Love,