2 servings

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 5 ingredients; rub over both sides of steak. Let stand 10 minutes.

Step 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.

Step 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.

Step 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.

Step 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

Ratings & Reviews

pkjade33's Review

November 11, 2008
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.