If you love beef nachos, you are going to absolutely love these amazing beef fajita nachos. These nachos are a delicious twist on classic nachos. Marinated steak gives these nachos the burst of flavor and then once you add the cooked steak and peppers to the chips, these nachos are over the top with amazing flavor.
Fajita Beef Nachos
Nachos are one of my favorite things to order when we go out. So many people do not think that nachos are easy to make at home. These steak fajita nachos are not only amazing, they are incredibly easy to make. With this recipe, you can have incredible nachos whenever you want them. Marinate your steak in the morning before you start your day, and have the best nachos ever for dinner.
What Kind of Beef Do I Use To Make Beef Fajita Nachos
I am using skirt steak for these fajita beef nachos. Another cut of steak can be used if you’d like. You want a steak that will be tender and flavorful. Flank steak or flap steak can be used instead of skirt steak. You can also use beef tenderloin or short loin in this recipe. You will want to cut the tenderloin into thin strips for it to work well.
Can I Use Chicken
If you wanted to make these beef nachos into fajita chicken nachos, you can easily swap the steak for chicken. You can use all of the same seasonings to bring in the fajita flavors while using rotisserie chicken or even leftover chicken.
If you are using already cooked chicken in this recipe, be sure to still marinate it. This will get the flavors into the cooked chicken. You can also marinate the uncooked chicken to get it flavorful and infuse the fajita flavors.
How to Store Steak Fajita Nachos
If you have leftover fajita beef nachos, you will want to make sure to store them in the refrigerator. Place the leftover nachos in an airtight container to keep them fresh. It is best to remove the cold ingredients you have added to the nachos, before reheating them.
How to Reheat Nachos
When you are ready to reheat the nachos, you will want to reheat them in the oven. Place the beef nachos on a baking sheet and reheat them at 400 degrees for 5 to 20 minutes. The amount of time it takes to reheat your nachos will depend on how crispy you want the nachos to be. The longer the nachos are in the oven, the crunchier they will be.
How Long Will Nachos Last in the Fridge
When you save your leftover nachos, they will last for about 2 days as long they are stored in an airtight container. If the nachos are not stored properly they will last less time because they will get dried out and the chips will become stale. Do not keep the nachos for more than 2 days.
Ingredients For Beef Fajita Nachos
- Skirt steak
- Chili powder
- Garlic salt
- Red crushed peppers
- Lime juice
- Green pepper, orange bell pepper
- Vegetable or olive oil
- Tortilla chips
- Sharp cheddar cheese
(Actual measurements are in the recipe card below.)
How To Make Beef Fajita Nachos
Start out by marinating a skirt steak in cumin, chili powder, garlic salt, pepper, red crushed peppers and lime juice. Let marinate in the fridge for about 4 hours. When ready to cook the fajitas, heat oil in a skillet and sauté peppers and onions until they are tender but still crispy. Remove to a plate and heat remaining oil. Add steak to skillet (discard liquid) and cook for approximately 5-6 minutes, per side, for medium. Remove and place steak on a cutting board and cut into strips, then into smaller pieces.
Add steak, peppers and onions back to skillet, stir to combine. Place tortilla chips on a oven safe plate, top with cheese, meat mixture and then more cheese on top of the meat. Place in the oven just until the cheese has melted. Top with your favorite ingredients like Pico de Gallo, guacamole, charro beans, sour cream, refried beans, cilantro, diced green onions and jalapenos, then enjoy!
Try These Delicious and Easy Beef Fajita Nachos Today
Here are a few more delicious Mexican recipes that can be found on the blog:
Beef Fajita Nachos
- 1 lb skirt steak
- 1 medium onion, chopped
- 1 each, green pepper and orange bell pepper, stem, seeds removed, diced
- 4 tbsp vegetable oil, divided
- 4 cups sharp cheddar cheese, shredded
- tortilla chips
For The Marinade
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic salt
- ½ tsp pepper
- ¼ tsp red crushed peppers
- ¼ cup lime juice
- Using a large sealable baggie, add cumin, chili powder, garlic salt, pepper, crushed red peppers. Seal and shake to combine then add lime juice, seal and shake to combine.
- Add skirt steak to baggie, seal and place in fridge for 4+ hours or overnight, turning a couple times during marinating.
- Heat a large cast iron skillet over medium high heat and add 2 tablespoons of oil to pan.
- Once oil is hot, add onions and bell peppers. Cook until peppers are tender but still crispy. Place on a plate and set aside.
- Add remaining oil in skillet, place steak into pan, discard liquid.
- Cook on high for 5-6 minutes per side, for medium.
- Remove steak from skillet and place on cutting board. Cut into ½" bite size pieces and add back to skillet along with onions and bell peppers.
- Place tortillas chips on a large, oven safe, platter, top with cheese, add steak mixture on top of cheese, then add remaining cheese on top of meat.
- Place in a 350° preheated oven just until the cheese has melted.
- Carefully remove from oven and garnish with additional optional ingredients: refried beans, guacamole, charro beans, Pico de Gallo, sour cream, cilantro, green onions and sliced jalapenos.
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