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
More From Cooking Light
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
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes