Steak And Potato Nachos Recipe By Tasty

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SUPER DELUXE STEAK NACHOS



Super Deluxe Steak Nachos image

This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.

Provided by Chef John

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h55m

Yield 16

Number Of Ingredients 20

1 tablespoon vegetable oil
1 (1 1/2-pound) skirt steak or flap steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper
2 tablespoons bacon fat
1 yellow onion, diced
1 teaspoon salt, divided
½ teaspoon dried oregano
2 (15 ounce) cans pinto beans, rinsed and drained
1 ½ cups water or chicken broth, plus more as needed
1 (14 ounce) bag corn tortilla chips
12 ounces shredded Cheddar cheese
12 ounces shredded Monterey Jack cheese
1 avocado - peeled, pitted and diced
½ cup chopped white onion, or to taste
2 ripe tomato, chopped, or more to taste
1 jalapeno pepper, seeded and minced
½ cup sour cream, for topping
½ cup chopped fresh cilantro

Steps:

  • Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
  • Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
  • When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
  • Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
  • Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
  • Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
  • Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Nutrition Facts : Calories 418.7 calories, Carbohydrate 25.8 g, Cholesterol 57.6 mg, Fat 26.9 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 771 mg, Sugar 1.7 g

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY



Steak And Potato Taco Nachos Recipe by Tasty image

Here's what you need: salt, pepper, onion powder, paprika, garlic powder, chili powder, cumin, medium russet potatoes, skirt steak, canola oil, shredded cheese blend, pico de gallo, guacamole, fresh chives, sour cream

Provided by Frank Tiu

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 15

3 teaspoons salt, divided
2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
3 medium russet potatoes, scrubbed
1 lb skirt steak
1 tablespoon canola oil
1 cup shredded cheese blend
pico de gallo, for serving
guacamole, for serving
1 tablespoon fresh chives, finely chopped
sour cream, for serving

Steps:

  • Preheat the oven to 300˚F (150˚C).
  • In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
  • Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
  • Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
  • Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
  • Sprinkle half the spice mixture over the potatoes and toss until well-coated.
  • Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
  • Bake the potato slices for 25 minutes, or until golden brown.
  • Season the skirt steak with the remaining spice mix on both sides.
  • Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
  • Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
  • Sprinkle the cheese blend and steak into the potato taco shells.
  • Bake for another 5 minutes or until cheese is melted.
  • Serve with pico de gallo, guacamole, and sour cream.
  • Garnish with chopped chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 58 grams, Fat 30 grams, Fiber 5 grams, Protein 56 grams, Sugar 2 grams

STEAK AND POTATO NACHOS RECIPE BY TASTY



Steak And Potato Nachos Recipe by Tasty image

Here's what you need: russet potatoes, skirt steak, olive oil, salt, pepper, paprika, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa, green onions

Provided by Quinton Washington

Categories     Dinner

Yield 3 servings

Number Of Ingredients 11

2 russet potatoes, sliced
1 lb skirt steak
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons paprika
1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese
sour cream
salsa, optional
2 green onions, minced

Steps:

  • Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  • Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  • Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  • Let the steak rest for 10 minutes, then slice into cubes.
  • In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  • Broil for five minutes or until the cheese is melted.
  • Serve immediately with sour cream, salsa, green onions or any topping of choice.
  • Enjoy!

Nutrition Facts : Calories 851 calories, Carbohydrate 39 grams, Fat 50 grams, Fiber 4 grams, Protein 59 grams, Sugar 2 grams

STEAK POTATO NACHOS



Steak Potato Nachos image

Potato steak fries are topped with cheddar, chopped broccoli and ranch dressing to make these easy nachos for one.

Provided by My Food and Family

Categories     Meal Recipes

Time 28m

Yield 1 serving

Number Of Ingredients 4

7 ORE-IDA Steak Fries (about 3 oz.)
2 Tbsp. KRAFT Shredded Cheddar Cheese
1/4 cup frozen chopped broccoli, cooked
2 Tbsp. KRAFT Classic Ranch Dressing

Steps:

  • Bake steak fries as directed on package.
  • Place steak fries on plate; top with cheese and broccoli.
  • Drizzle with dressing.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 3 g, Protein 6 g

CHEESY POTATO NACHOS



Cheesy Potato Nachos image

These yummy potatoes are like some I enjoyed in a pub once, with a nice cold beer. Top with caramelized onions, sour cream, chili, or whatever you have on hand. Yum!

Provided by 1cookinmama

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 3

Number Of Ingredients 7

3 russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sea salt
⅛ teaspoon ground black pepper
4 slices turkey bacon, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend
2 green onions, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet.
  • Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes.
  • Bake potatoes in the preheated oven until tender, about 25 minutes.
  • Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop.
  • Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 39.5 g, Cholesterol 44.1 mg, Fat 22.3 g, Fiber 5 g, Protein 14.3 g, SaturatedFat 9.9 g, Sodium 973.5 mg, Sugar 2.1 g

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