Steak and Bean Nachos

Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 5 ingredients; rub over both sides of steak. Let stand 10 minutes.
  3. 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. 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. 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.
  6. 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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