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.
Steak and Bean Nachos
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Amount per serving
- Calories: 412
- Calories from fat: 29%
- Fat: 13.2g
- Saturated fat: 6.4g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1g
- Protein: 37.9g
- Carbohydrate: 38.2g
- Fiber: 6.8g
- Cholesterol: 57mg
- Iron: 2.9mg
- Sodium: 832mg
- Calcium: 274mg
- 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
- 1. Preheat oven to 400°.
- 2. Combine first 5 ingredients; rub over both sides of steak. Let stand 10 minutes.
- 3. 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.
- 4. 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.
- 5. 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
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