Smoky Festival Classic – Grilled Steak Nachos

Allergens

Dairy (cheese)

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 bag (8 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1 can (15 oz) refried beans
• 2 cups cooked chili, mild or spicy
• 1 cup diced tomatoes
• 1 jalapeño, thinly sliced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tsp ground cumin
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions

1. Preheat your grill or stovetop griddle to medium high heat.
2. Season the sliced beef with salt, pepper, and cumin. Grill the steak until it reaches your desired level of doneness, then set aside to rest.
3. Spread a single layer of tortilla chips on a large platter or sheet pan. Top with half of the refried beans, 1 cup shredded cheese, and half of the chili. Repeat with another layer of chips, remaining beans, 1 cup cheese, and the remaining chili.
4. Arrange sliced beef over the top of the nachos.
5. Place the platter or sheet pan on the grill or stovetop griddle for 3 4 minutes until the cheese is melted and bubbly.
6. Remove from heat, and immediately top with tomatoes, jalapeño slices, avocado, cilantro, and a squeeze of lime juice.
7. Serve immediately with a side of your favorite salsa or guacamole.

Chef’s Insight

To add a touch of smoke, finish the dish with a sprinkle of smoked paprika or a dash of liquid smoke.

Notes

To elevate the dish, try grilling your tortilla chips for a few minutes before assembling the nachos.