Easy Steak Nachos, Tequila Sunrise, and Babel

Ingredients

• 1 pound flank steak or sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 bag (12 oz) tortilla chips
• 2 cups shredded cheddar or Monterey Jack cheese
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 jalapeño, thinly sliced
• 1 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• Sour cream and salsa for serving

Instructions

Prepare the Steak:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the sliced steak, garlic powder, cumin, chili powder, salt, and pepper.
• Cook for 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your liking. Remove from heat and set aside.

Assemble the Nachos:

• Preheat your oven to 375°F (190°C).
• Spread the tortilla chips evenly on a large baking sheet or oven-safe platter.
• Sprinkle half of the cheese over the chips.
• Evenly distribute the cooked steak, black beans, corn, jalapeño slices, and the remaining cheese on top.

Bake:

• Place the nachos in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Add Fresh Toppings:

• Remove the nachos from the oven and top with diced tomatoes, red onion, cilantro, and avocado.

Serve:

• Serve immediately with sour cream and salsa on the side.