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
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
I used leftover grilled steak, so I didn't follow that part of the recipe. The nachos are tasty, but the home baked tortilla chips didn't turn out as crunchy as I would have liked. Next time I'll probably leave out the steak and just double the refried beans. yum. We also topped our plates with a small serving of fat free sour cream. Served with side salad.
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