Behold, the ultimate appetizer for a crowd. These nachos are one of my favorite appetizers to serve — think a giant platter of crunchy chips loaded with juicy seared steak, shredded cheese, avocado, beans, and a trifecta of salsa, lime, and sour cream to top it all off. Let’s bfr; who doesn’t love nachos?
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 pound steak (I use sirloin, ribeye, or flank)
- 1 tablespoon avocado oil
- 1 lime, juiced
- 1 16-ounce can pinto beans, rinsed and drained
- 4 cups tortilla chips
- 2 cups Monterey Jack cheese, shredded
- 1 16-ounce tub pico de gallo salsa
- 1 avocado, peeled and diced
- 1/3 cup sour cream
- Preheat oven to 450F degrees and prep baking sheet with aluminum foil. Combine chili powder, cumin, paprika, oregano, and salt in a small bowl, then rub mixture into steak. Heat a cast iron skillet with oil until hot, then sear steak on both sides until done, flipping once. Remove from heat and top with lime juice, then leave to rest, about 10 minutes. Dice or shred steak into bite-size pieces.
- Spread tortilla chips in a layer on the baking sheet, then top with beans, steak, and cheese. Bake until cheese is bubbling and beans and steak are heated through, about 10 minutes. Remove from oven and transfer to serving platter. Top with pico de gallo, sour cream, and salsa. Serve immediately.