Skillet Steak Fajita Nachos Recipes

Steps:

• Preheat oven to 350F° (175°C).
• Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
• Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
• Slice the steak into bite-size pieces.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

Steps:

• For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
• For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
• Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
• In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
• Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
• Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
• Serve immediately with salsa, sour cream and pico de gallo.

Steps:

• In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, seasoning blend, chili powder and red pepper flakes. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender., Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. , Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.