Sunday, April 11, 2010

Steak Nachos

Who doesn't love a heaping plate of loaded Nachos? We had a ton of Tri-Tip leftovers the other day and I decided I was going to make a quick and easy dinner with it. I just raided the pantry & fridge to find what I needed to make these yummy, cheesy nachos...the kids went crazy for them! The great thing is that you could use any leftover meat: ground beef, turkey, cooked chicken, shredded pork. The possibilities are endless...

Steak Nachos
  • 2 Cups leftover Tri-Tip, diced & quickly heated in frying pan (or any other cooked meat)
  • White Corn Tortilla Chips
  • 1 Can Black Beans, drained (or) 1 can refried beans
  • 2-3 Cups shredded cheddar & jack cheese ( I like lot's of cheese)
  • 1 small can sliced olives
  • 1 tomato, seeded & diced
  • sour cream
Recipe for Guacamole:
  • 2-3 ripe Avocados
  • 1/2 jalepeno, seeded & finely diced
  • juice of 1 lime
  • 1-2 cloves garlic, minced
  • sea salt & freshly ground pepper to taste
*(If I have time, I will add fresh cilantro (to taste) & 1 small tomato (diced) to the guacamole)
PRE-HEAT oven to 375 degrees. Arrange chips on a large oven proof platter. I used 2 large, deep pie plates (one plate for us & one for the kids). Top chips with black beans, some of the cheese, steak, rest of cheese & olives. Place in oven for 5-10 minutes or until cheese is bubbly and chips are starting to turn golden. Once the nachos are out of oven, top with tomatoes, sour cream and guacamole. Sprinkle some fresh cilantro for garnish.
Super easy & super yummy...

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