Nachos con Carne Asada

Crunchy tortilla chips piled with juicy, spice-rubbed beef, melty cheese, and classic Mexican toppings for the ultimate shareable tray.

Ingredients

• 300g (10 oz) beef steak (flank/sirloin/rump), thinly sliced
• 200g (7 oz) tortilla chips
• 200g (7 oz) shredded melting cheese (cheddar, Monterey Jack, or a mix)
• 1/2 cup salsa (store-bought or homemade)
• 1/2 cup sour cream
• 1 avocado, diced (or mashed for quick guac)
• 1 small red onion, finely sliced
• 1–2 jalapeños, sliced (optional)
• 1/4 cup chopped coriander/cilantro
• 1 lime, cut into wedges
• 1 tbsp oil
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1/2 tsp chilli powder (adjust to taste)
• 1/2 tsp salt
• Black pepper

Method

• 1

  Step 1: Heat the oven

  Preheat oven to **220°C / 430°F (200°C fan)**. Line a tray with baking paper (easier cleanup).

• 2

  Step 2: Season the beef

  Toss sliced beef with **oil, cumin, paprika, oregano, chilli powder, salt, and pepper**. Rub well so every piece is coated.

• 3

  Step 3: Sear hard and fast

  Heat a large skillet on **high** until very hot. Add beef in a single layer (cook in batches if needed). Sear **60–90 seconds per side** until browned with a little char but still juicy. Rest 2 minutes, then roughly chop if pieces are long.

• 4

  Step 4: Build the nachos (two-layer method)

  Spread **half the chips** on the tray. Sprinkle over **half the cheese**, then scatter **half the beef**. Repeat with remaining chips, cheese, and beef. (This prevents sad, naked chips underneath.)

• 5

  Step 5: Melt and blister

  Bake **5–7 minutes** until the cheese is fully melted and bubbling at the edges.

• 6

  Step 6: Finish and serve immediately

  Dollop with **sour cream** and **salsa**. Scatter over **avocado, red onion, jalapeño (if using), and cilantro**. Serve hot with **lime wedges** for squeezing.

Tips

• **Best beef cut:** Flank or sirloin gives great flavour; slice thinly for maximum tenderness and fast cooking.
• **Avoid soggy nachos:** Add wet toppings (**salsa/sour cream**) only after baking, and serve straight away.
• **Make it stretch further:** Add a pinch more spice to the beef and use the **two-layer build**—it tastes “more loaded” with the same amount of toppings.
• **What to serve with:** Extra salsa, a simple chopped salad with lime, or black beans on the side (if you have them).

Nutrition (per serving, estimate)