- 1/4 teaspoon sugar
- 1/4 teaspoon ground ancho chile pepper
- 1/4 teaspoon ground coriander
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 6 ounces flank steak, trimmed
- 4 (6-inch) corn tortillas, each cut into 8 wedges
- Cooking spray
- 1 small onion, cut into 1/4-inch-thick slices (about 6 ounces)
- 1/2 cup organic refried pinto beans
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 2 tablespoons pickled jalapeño pepper slices
- 1/3 cup bottled black bean and corn salsa
- calories 412
- caloriesfromfat 29 %
- fat 13.2 g
- satfat 6.4 g
- monofat 3.7 g
- polyfat 1 g
- protein 37.9 g
- carbohydrate 38.2 g
- fiber 6.8 g
- cholesterol 57 mg
- iron 2.9 mg
- sodium 832 mg
- calcium 274 mg
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients; rub over both sides of steak. Let stand 10 minutes.
Arrange tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak into 1/2-inch pieces. Coat onion slices with cooking spray. Add onion to pan; cook 4 minutes on each side or until tender. Coarsely chop onion.
Arrange tortilla chips in a small pile on baking sheet. Top with steak, onion, beans, cheese, and jalapeño. Bake at 400° for 5 minutes or until cheese melts. Divide nachos between 2 plates; top each serving with about 2 1/2 tablespoons salsa.
Beer note: The dark, roasty flavors of porters make these beers ideal with the meaty flavors of the nachos. Anchor Porter ($8/six-pack) from San Francisco has a robust coffee and chocolate flavor that complements these nachos almost like mole sauce. —Jeffery Lindenmuth