Loaded Skillet Steak Fajita Nachos (Fast And Easy)
These Loaded Skillet Steak Fajita Nachos nachos are hearty, savory and loaded with flavor and they come together in just 20 minutes. Crispy tortilla chips are topped with sautéed peppers and onions, and perfectly spiced skirt steak, with lots of cheese and a host of delicious toppings.
Servings: 6
Calories: 595kcal
Ingredients
- ½ lb skirt steak
- 1 red onion sliced
- 2 bell peppers (red, green, yellow or orange)
- 4-6 cups corn tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup cilantro (divided)
Fajita seasoning
- 1 ½ teaspoon chili powder
- ⅓ teaspoon paprika
- ⅓ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- juice of one lime
Toppings
- sour cream
- guacamole
- jalapenos
Instructions
- Combine the 1 ½ tablespoon olive oil, fajita seasonings and ½ cup of cilantro in a small bowl. Rub over the fajitas and marinate for about 30 minutes. Remove the steak from the fridge and allow it to sit at room temperature 30 minutes before cooking.
- In a large cast iron skillet, over medium high heat, add ½ teaspoon of olive oil. Allow the oil to heat up for about a minute so that it’s very hot when you put the steak in. Add the steak and pan sear on each side for about 2 minutes, depending on how thick your steak is and your desired level of doneness (my steak was rather thin and I like it medium rare on the inside so you may need a slightly longer cooking time if yours is thicker or you want it cooked further.)
- Remove the steak from the pan and allow it to rest for 5 minutes under tented foil.
- While the meat is resting, add another ½ teaspoon of oil to the pan (if needed) and add the onions and peppers. Allow them to sear for one minute in the pan, then stir every 90 seconds, cooking them for a total of 5-6 minutes.
- Slice the steak across the grain into thin strips and set aside. You’ll want the strips to be thin so that they’re easy to scoop up with the chips.
- In the same skillet, layer half the tortilla chips, then add half the cheddar cheese to the top of the chips. Add the peppers and onions, the steak, then the rest of the cheese.
- Place the entire skillet under the broiler on low to get the cheese nice and melty. Top with pico de gallo, more cilantro, sour cream, guacamole, and jalapenos, if desired.
Nutrition
Calories: 595kcal | Carbohydrates: 58g | Protein: 23g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 664mg | Potassium: 420mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2026IU | Vitamin C: 53mg | Calcium: 362mg | Iron: 2mg
