Southwestern Loaded Steak Nachos

These Loaded Steak Nachos with all the fixings make a great appetizer! These nachos also pack a punch thanks to the pickled jalapeños.

southwestern loaded steak nachos

I was long overdue to post a nacho recipe so here is my Southwestern Loaded Steak Nachos recipe with all the fixings.

steak nachos ready for baking
Nachos Ready for the Oven

While I love my Fantastic Chicken Nachos recipe, I think I might prefer steak with my nachos over chicken. I need the think about that one for a minute.

loaded steak nachos fresh out of the oven
Fresh out of the Oven

For the toppings, I decided to use some of the more common ingredients in Southwestern cuisine. These are some of my favorites but you can substitute them to your liking.

loaded steak nachos with toppings

The most important ingredient in this nacho recipe is the steak. I like to use a flat iron steak but you can substitute for a skirt steak or a flank steak. You can even use Tri-Tip if you want.

Just ensure you marinate the meat and cook it so it’s tender. Who wants to bite into a chewy piece of steak while eating nachos anyway?

steak nachos on baking sheet

If you prefer not to marinate your steak, make sure you do use some sort of seasoning for added flavor. We have some great Homemade Seasonings you can try if you want.

southwestern loaded steak nachos

You will need the following ingredients to make this Steak Nacho recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • Flat Iron Steak
  • Black Beans
  • Sweet Corn
  • Mexican Blend Cheese
  • Pickled Jalapeños
  • Pomegranate Juice
  • Fresh Lime Juice
  • Olive Oil
  • Garlic Cloves
  • Crushed Red Pepper Flakes
  • Salt

Optional Toppings include:

  • Avocado
  • Sour Cream
  • Green Onions
  • Fresh Cilantro
  1. Add the flat iron steak to a 1 gallon freezer bag.
  2. In a bowl, combine all the marinade ingredients. Pour the marinade into the bag with the steak. Marinate for a minimum of 6 hours or overnight.
  3. Heat the grill or a skillet over high heat. Remove the steak from the marinade. Grill for 5 to 7 minutes per side for medium rare, 130°F internal temperature or 145°F internal temperature for medium.
  4. Remove the meat to a cutting board and let rest for 10 minutes before slicing.
  5. While the meat is resting, preheat the oven to 375°F.
  6. Arrange the tortillas on a baking sheet. Distribute the cheese evenly over the tortillas.
  7. Slice the steak against the grain into about approximately 16 thin bite-sized strips. Place the steak strips over the cheese.
  8. Top with the jalapenos, black beans and corn.
  9. Bake for 10 minutes, or until the cheese has melted.
  10. Optionally garnish with some sliced avocados and sour cream, green onions and fresh cilantro.

Printable Recipe Card

loaded steak nachos

Southwestern Loaded Steak Nachos

These Loaded Steak Nachos with all the fixings make a great appetizer! These nachos also pack a punch thanks to the pickled jalapeños.
5 from 3 votes
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 861 kcal

Equipment

  • Baking Sheet
  • Skillet

Ingredients
 

  • 1 lb Flat Iron Steak, or flank or skirt
  • 1 Cup Black Beans, rinsed and drained
  • 2 Cups Sweet Corn, drained
  • 8 oz Mexican Blend Cheese
  • 12 sliced Pickled Jalapeños, or more to taste
Marinade
  • 1 Cup Pomegranate Juice
  • 1 ½ Tbsp Fresh Lime Juice
  • 2 Tbsp Olive Oil
  • 3 Garlic Cloves, pressed
  • ½ Tbsp Crushed Red Pepper Flakes
  • 1 Tsp Salt
Toppings (Optional)
  • 2 Avocados, peeled, seeded and sliced
  • ½ cup Sour Cream
  • ¼ Cup Green Onions, chopped
  • Fresh Cilantro

Instructions
 

  • Add the flat iron steak to a 1 gallon freezer bag.
  • In a bowl, combine all the marinade ingredients. Pour the marinade into the bag with the steak. Marinate for a minimum of 6 hours or overnight.
  • Heat the grill or a skillet over high heat. Remove the steak from the marinade. Grill for 5 to 7 minutes per side for medium rare, 130°F internal temperature or 145°F internal temperature for medium.
  • Remove the meat to a cutting board and let rest for 10 minutes before slicing.
  • While the meat is resting, preheat the oven to 375°F.
  • Arrange the tortillas on a baking sheet. Distribute the cheese evenly over the tortillas.
  • Slice the steak against the grain into about approximately 16 thin bite-sized strips. Place the steak strips over the cheese.
  • Top with the jalapenos, black beans and corn.
  • Bake for 10 minutes, or until the cheese has melted.
  • Optionally garnish with some sliced avocados and sour cream, green onions and fresh cilantro.

Nutrition

Calories: 861kcalCarbohydrates: 48gProtein: 45gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.4gCholesterol: 146mgSodium: 1334mgPotassium: 1461mgFiber: 13gSugar: 14gVitamin A: 1555IUVitamin C: 20mgCalcium: 459mgIron: 6mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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2 Comments

  1. Vanessa says:

    I love this recipe. My family loves black beans and we all just loved the recipe. A keeper and will make it at least once a week.

  2. Ross says:

    These Steak Nachos are very easy to make and are delicious. The jalapeños gives it that extra flavour that makes you wanting more.