Nachos with Flank Steak, Beans, and Epazote
These nachos are the best option for gatherings with friends, very easy to prepare and ideal for sharing with all your friends, enjoy this recipe that will definitely get you out of any bind.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 bag Señor Cactus® nopal tortilla chips
  • 1 cup refried black beans
  • 1/4 cups onion, finely chopped 1/4 cups onion, finely chopped
  • 1 cup tomato, finely chopped 1 cup tomato, finely chopped
  • 1 cup nopal, Cooked and diced
  • 1/4 cups epazote, finely chopped
  • 1/4 cups serrano chile, sliced 1/4 cups serrano chile, sliced
  • 3 tablespoons olive oil 3 tablespoons olive oil
  • 2 pinches pepper 2 pinches pepper
  • 3 pinches salt 3 pinches salt
  • 2 cups skirt steak, sliced into strips
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 1 pinch pepper 1 pinch pepper
  • 1 pinch salt 1 pinch salt
  • 1 cup cheddar cheese, grated 1 cup cheddar cheese, grated
  • 1/2 cups Manchego cheese, grated 1/2 cups Manchego cheese, grated
  • 1/2 cups tomatillo, cut into quarters
  • 1 avocado
  • 1/2 limes, just the juice
  • 2 pinches salt
  • 1 pinch pepper
Preparation
20 mins
25 mins
Low
  • Preheat the oven to 180°C.
  • Empty the bag of Señor Cactus® Tortilla Chips onto a baking tray and spread them out.
  • Distribute the beans over all the nachos.
  • Mix in a bowl the onion, tomato, nopales, epazote, serrano pepper, olive oil, and season. Add this mixture evenly over the tortilla chips.
  • Heat the oil in a skillet over high heat, add the flank steak and fry until cooked for 10 minutes, season and remove. Distribute the flank steak over the nachos.
  • Add the cheeses over the tortilla chips trying to cover them perfectly.
  • Place in the oven for approximately 15 minutes, until the cheese melts.
  • Blend the tomato with the avocado, lime juice, season, and pour into a sauce dish.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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