Carne Asada Nachos Recipe
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This loaded, carne asada nachos recipe is the holy grail of game day appetizers! Tortilla chips topped with tender carne asada chunks, melted cheese, diced tomatoes, jalapenos, creamy homemade queso, guacamole, and Mexican crema to create the ultimate nachos recipe.
I love nachos, apparently all of you do as well! My Irish Potato Nachos and Creamy Seafood Nachos have been top recipes since the day they were posted. Nachos are perfect for snacks, appetizers or as a fun meal.
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What you will need:
- Carne Asada, freshly made or leftover – recipe in the recipe card.
- Tortilla chips that are homemade or store-bought for simplicity. I used On the Border, but recommend purchasing them in your local grocery store so they do not get crushed in shipping.
- Colby Jack and Monterrey Jack cheese to melt on top of the chips. For more heat you can substitute pepper Jack cheese.
- Homemade Queso made with oil, onion, tomato, jalapenos, flour as a thickener, milk, and sour cream or Greek yogurt.
- Toppings of your choice: guacamole, Mexican crema, green onions, sliced jalapenos, pico de gallo.
How to make Carne Asada Nachos:
For the Queso:
Heat olive oil in a saucepan. Add the onions and jalapenos and cook over medium heat for 5 minutes, until softened and translucent.
Add the tomatoes and garlic, stir and cook for one additional minute. Sprinkle flour over the vegetables, and stir to coat.
Gradually pour in the milk, stirring constantly until all milk has been added and no lumps remain.
Slowly add the cheese a little bit at a time, mixing and allowing to completely melt before adding more.
Once all of the cheese has been added and melted, add the Greek yogurt {or sour cream} and stir to combine. Add salt and pepper to taste, and set aside.
Place tortilla chips in a cast iron skillet or sheet pan. Top with steak and grated Jack cheese.
Place in the oven until the cheese is melted.
Remove from the oven and top with the queso, guacamole, pico de gallo, sliced jalapenos, cilantro and a drizzle of Mexican crema and serve.
They are crunchy, creamy and oh so delicious!
Recipe Notes & Tips
- If Mexican Crema is not available in your grocery store, you can substitute crème fraîche or sour cream thinned out with heavy cream.
- The Carne Asada recipe below will make more than you will need for this recipe.
Tools used to create this recipe:
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More delicious appetizer recipes:
- Pulled Pork Nachos Recipe
- Hawaiian Pulled Pork Sandwiches with Pineapple Slaw
- Crispy Pork Wontons
- Puff Pastry Chorizo Rolls
- Southwest Black Bean Dip
- Crab Rangoons
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Enjoy!!
Carne Asada Nachos Recipe
Equipment
- Cast Iron Skillet
Ingredients
Ingredients
- 8 ounces tortilla chips I used On the Border Café Style
- 2 cups carne asada recipe below – it needs to marinate
- queso recipe below
- 4 ounces Monterrey Jack cheese grated – substitute Pepper Jack for more heat
For the Queso
- 1 tablespoon olive oil
- 2 tablespoons diced white onion
- 1 jalapeno diced – membranes and seeds removed
- 1 large clove garlic minced
- 1 large Roma tomato seeded and diced
- 1 tablespoon flour
- 0.5 cup milk
- 4 ounces Colby Jack cheese grated
- 4 ounces Monterrey Jack grated
- 2 tablespoons Greek yogurt or sour cream
- sea salt and pepper to taste
For the Carne Asada
- .25 cup orange juice seeds and pulp removed
- .25 cup lime juice seeds and pulp removed – about 2 to 3 limes
- .25 cup light beer I used Modelo
- 3 cloves garlic minced
- 1 jalapeno diced
- 1.5 pound skirt steak or flank steak
- 2 tablespoons olive oil
- sea salt and black pepper
- 1 large red onion sliced
Toppings
- Pico de Gallo
- guacamole
- chopped cilantro
- sliced jalapeno
- Mexican crema
Instructions
For the Queso
- Heat olive oil in a saucepan. Add the onions and jalapenos and cook over medium heat for 5 minutes, until softened and translucent.
- Add the tomatoes and garlic, stir and cook for one additional minute. Sprinkle flour over the vegetables, and stir to coat.
- Gradually pour in the milk, stirring constantly until all milk has been added and no lumps remain.
- Slowly add the cheese a little bit at a time, mixing and allowing to completely melt before adding more.
- Once all of the cheese has been added and melted, add the Greek yogurt {or sour cream} and stir to combine. Add salt and pepper to taste, and set aside and keep warm.
For the Carne Asada
- Mix the orange juice, lime juice, beer, jalapeno, and garlic in a bowl.
- Place a layer of onion slices in a large zipper top bag and top with the skirt steak. Add a second layer of onion slices and pour the marinade into the bag.
- Seal the bag and place in the refrigerator for two hours or overnight, flipping the bag over every 30 minutes for even flavor distribution.
- Alternate method – place the steak and marinade in a large baking dish and flip over with a fork every 30 minutes.
- Remove the steak from the refrigerator and place on the counter at least 30 minutes before you are ready to grill. Fire up a charcoal grill, or preheat a gas grill on HIGH.
- Remove the meat from the marinade and pat dry. Brush both sides with olive oil and sprinkle with sea salt and black pepper. Place on the grill and cook for 5 minutes on each side*.
- Remove from grill and allow to rest for 10 minutes before slicing. Slice the meat against the grain and serve with heated corn tortillas and your favorite toppings.
To Assemble
- Place tortilla chips in a cast iron skillet or sheet pan. Top with steak and grated Jack cheese. Place in the oven until the cheese is melted.
- Remove from the oven and top with the queso, guacamole, pico de gallo, sliced jalapenos, cilantro and a drizzle of Mexican crema and serve.
Notes
- Actual cooking time* will vary depending on the thickness of the meat and your desired level of doneness. I like medium-rare so I pulled it off the grill at 130 degrees.
- If not using beer in your marinade, substitute olive oil. You can also substitute tequila if your prefer.
- If Mexican Crema is not available in your grocery store, you can substitute crème fraîche or sour cream thinned with heavy cream.
Pinning! My daughter and son-in-law are coming next weekend and this just looks fun. I wouldn’t make it for myself, but having them here will be an excuse. It’s actually fairly healthy, so I’m not even going to feel guilty. Your recipes are always good – thanks for sharing!
thank you so much Seana, you are so sweet. I hope you have a great time with your family!
I was just diagnosed with celiac, so I can’t use the flour to thicken the queso – any ideas what I could use instead? I can’t wait to make these nachos! Thanks.