The fewest number of ingredients are needed to produce this quick and easy stuffed chicken breast recipe. The first to try it out and give glowing reports were my brother, future sister-in-law, and niece. Police officers, nurses, and kids all approve of it, I can tell that much! If desired, serve with rice pilaf and vegetables.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 16 |
Ingredients
- 1 (1 1/2-pound) skirt steak or flap steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground dried chipotle pepper
- 1 tablespoon vegetable oil
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- ½ teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 ½ cups water or chicken broth, plus more as needed
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 2 ripe tomato, chopped, or more to taste
- 1 avocado – peeled, pitted and diced
- ½ cup chopped white onion, or to taste
- 1 jalapeno pepper, seeded and minced
- ½ cup sour cream, for topping
- ½ cup chopped fresh cilantro
Instructions
- Prepare the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
- Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
- When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
- Make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
- Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
- Preheat the oven to 450 degrees F (230 degrees C).
- Assemble nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
- Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
- Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
- For the best flavor, toss the diced avocado with a bit of lemon juice and salt before adding.
- Broiling Option: When you assemble the nachos, if the beans are still hot and the steak isn’t too cold, you can broil the nachos until the cheese is melted and the edges are brown, 2 to 3 minutes.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 771 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! We enjoy the delicious flavors. I am a meat lover so this is my favorite
I made these for New Years and loved every bite! I only seasoned the steak with salt and pepper and it turned out fine. Cooking the beans in bacon grease added a taste to the refried beans that I didn’t much care for and I definitely still had to add more flavor than was originally called for to make the beans taste good. I’d also recommend adding more veggies than was originally called for. I still give the recipe 5 stars despite these comments, and I will be making this dish (with modifications) again.
Very good!
Salty crunchy fun, what’s not to love !!
Delicious
I followed the recipe, but also added shredded lettuce 🙂 Salad:-)).. Was Yummy!!!
A bit of a pain to make but THESE ARE GOOD. As my nickname goes I rarely give a 5 star (it is the BEST after all) but these nachos really are very good.
These are fantastic nachos – better than anything I’ve ever had in a restaurant, certainly. I substituted the refried beans with some pre-prepared, homemade ones from a local Mexican tacqueria but otherwise followed the recipe exactly. Amazing.
We absolutely LOVE these nachos. The chipotle seasoning is crucial.
Wow -was super good! used black beans, sprinkled with lime juice, marinated steak in fijita sauce, mixed chipotle with ranch dressing for topping, fresh cilantro and cheeses of your choice. included chunks of avocado, sauteed peppers and onions and sirloin. a little bit of extra prep – but sooo worth it! Thanks!!
Delious and easy to make
Followed the recipe exactly except I used store bought pico de gallo instead of tomatoes and used black beans instead of pinto beans. Came out delicious and filling. This is perfect for gameday or parties. You can also make this vegetarian by just using more beans or using chopped mushrooms instead. I will be showing this off for SuperBowl Sunday!
Great recipe! I modified it slightly by using hamburger instead of steak because I didn’t have time to marinate it like I usually do. I also added lettuce and tomatoes. Loved it!