Skillet Steak Fajita Nachos

• Meat

  • 1 lb Flank steak

• Produce

  • 1/4 cup Cilantro, fresh
  • 1 can El paso green chiles, Old
  • 1 tbsp Garlic
  • 1 Green pepper
  • 2 Onions

• Condiments

  • 1 Guacamole
  • 4 tbsp Lime juice, fresh
  • 1 cup Pico de gallo

• Baking & Spices

  • 1 packet El paso taco seasoning, Old
  • 1 Red pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Snacks

  • 1 large bag Sturdy tortilla chips

• Dairy

  • 8 oz Mexican-blend cheese

Found on thecookierookie.com

Description

Ingredients

• (NOTE: This recipe should make two skillets worth of nachos. If you only need one, you can halve the recipe)
• 1 lb. Flank Steak
• 1 packet (1 ounce) Old El Paso Taco Seasoning
• 1 can (4.5 ounce) Old El Paso green chiles
• 4 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• 1 tablespoon minced garlic
• 1/3 cup olive oil
• large bag STURDY tortilla chips
• 8 ounces Mexican blend cheese
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 onions, chopped
• 1 cup pico de gallo
• guacamole, sour cream, more cilantro, and pico de gallo for garnish (optional)

Directions

• Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until well combined and smooth. Place flank steak in a large ziplock bag and pour in the marinade, reserving a bit of marinade for the veggies. Place in the fridge to marinate for a minimum of 24 hours.
• After 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your liking. Remove steak from skillet and cut into bite sized pieces. Set aside.
• In the same skillet, toss in the green pepper, onion, and red pepper. Pour in the marinade you saved. Saute on medium/high heat for 3-5 minutes or until onion is translucent and peppers are tender. Place on a plate and set aside.
• In the same skillet, add the tortilla chips. Top with half the cheese, then the peppers/onion mixture, then steak, then the rest of the cheese. Top with pico de gallo and cilantro.
• You can broil the nachos in your oven on high for 4-6 minutes or until cheese is hot and bubbly, or cook on the stovetop until cheese is melted.
• Serve topped with sour cream, guacamole, and more cilantro.