Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

412 calories; calories from fat 29%; fat 13.2g; saturated fat 6.4g; mono fat 3.7g; poly fat 1g; protein 37.9g; carbohydrates 38.2g; fiber 6.8g; cholesterol 57mg; iron 2.9mg; sodium 832mg; calcium 274mg.
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