Nachos Guacamole with Pico de Gallo

Tostitos
Try and prepare these delicious nachos with strips of flank steak marinated with paprika; they are also combined with refried beans, gratin with Oaxaca cheese, and served with guacamole and a pico de gallo sauce with a touch of sour cream. They will be a hit!
Reviewed by Editorial Team of Kiwilimón
5
|
5 comentarios
148
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1/4 cups paprika
  • 1 tablespoon fine herbs
  • 1/4 cups olive oil
  • 1 tablespoon vegetable oil
  • 1/4 cups onion powder
  • 1 tablespoon pepper
  • 200 grams skirt steak, coarse cut, marinade
  • 1 pinch salt
  • 1 bag Tostitos® nachos
  • 1 cup refried beans
  • 1 cup pico de gallo
  • 1 cup Oaxaca cheese, shredded
  • 1/2 cups Tostitos® cheese and jalapeño dip
  • 1/2 cups guacamole
  • 1/2 cups sour cream
Preparation
1h 15 mins
15 mins
Low
  • Preheat the oven to 180° C.
  • In a bowl, mix all the marinade ingredients and immerse the flank steak. Reserve in the refrigerator.
  • Heat a greased grill over high heat and cook the meat, seasoning to your taste with salt. On a cutting board, cut the meat into strips and set aside.
  • In a dish, place a layer of Tostitos® Nachos, add a layer of beans and flank steak, then add a layer of Oaxaca cheese, pico de gallo, and another layer of dip; repeat the same action or until you achieve the desired layers.
  • Place Tostitos® Nachos around the preparation, gratin until the cheese melts. Remove from the oven.
  • Add a tablespoon of guacamole, another layer of pico de gallo, and another of sour cream. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by