Beef Fajita Nachos
Beef Fajita Nachos, a Mexican beef recipe, ready in 25 minutes, serves 8 Servings.
Recipe Courtesy Of:
Cook Time: 25 Minutes
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 450°F
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Step 2
Place a cast iron skillet over high heat.
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Step 3
Season the Skirt Steak well on both sides with the rub, then place into the hot pan. Cook, flipping the steak every 3-4 minutes, for a total of 17 minutes. (Note: the USDA recommends a minimum of 145°F internal temperature). Remove steak to a cutting board and rest under foil for 5 minutes.
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Step 4
Mash avocado, lime juice and salt using a fork. Set aside.
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Step 5
Layer a tray with half the chips, and cover with half of the cheese and half the pickled jalapeño. Place into the oven to melt the cheese and warm the chips, about 5 minutes. If you prefer, you can use the broiler setting, just keep a close eye to ensure it doesn’t burn.
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Step 6
On top of the melted layer, add the remaining chips, cheese and jalapeño.
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Step 7
Cut the Skirt Steak into small bite-size pieces, and scatter on top of the chips, then return to the oven for an additional 5 minutes to melt the remaining cheese. Again, you can broil if you prefer.
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Step 8
Spoon the avocado mixture and sour cream onto the top of the nachos, then scatter the scallions and serve immediately.
Nutrition Information
Nutrition information per serving: 576 Calories; 316.2 Calories from fat; 35.1 g Total Fat (12.5 g Saturated Fat; 7.3 g Monounsaturated Fat;) 112.3 mg Cholesterol; 821 mg Sodium; 32.6 g Total Carbohydrate; 2.3 g Dietary Fiber; 34.5 g Protein; 3 mg Iron; 453 mg Potassium; 0.4 mg Riboflavin; 11.3 mg Niacin; 0.7 mg Vitamin B6; 3.2 mcg Vitamin B12; 8 mg Zinc; 31.5 mcg Selenium; 60.9 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B12, Selenium, and Zinc; and a good source of Iron and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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