One of my favorite things about living in California is the amazing selection of Mexican Food! You can find a different amazing Mexican restaurant on practically every corner. Okay, maybe I’m over exaggerating a tiny bit, but there are lots of options! I am absolutely positive that I will never get tired of nachos, enchiladas, burritos, salsa, or guacamole…if that was going to happen I’m pretty sure it would have already during my 26 years of living in Southern California. To say that I’m grateful for this selection is an understatement. So naturally I also enjoy making lots of my own Mexican-inspired dishes, such as the Steak Nachos you can see pictured above.
This cuisine type is also fantastic for those of you who are gluten-free! They have made amazing strides with corn and seeing as though I was 100% gluten-free for the first half of this year, this was truly a God-send! Corn chips and corn tortillas open up an entire gateway to delicious food options for those trying to avoid gluten. Sometimes a meat and veg dish just doesn’t quite hit the spot…cue the nachos, tacos, and chips and salsa!
Needless to say, I ate A LOT of Mexican food from January through August, but even now I’m still not tired of any of these dishes. I do believe my own experience is worth mentioning for those trying to avoid gluten because it is easy to forget that there are both corn and flour tortillas available. Choose the corn and you’re good to go!
This recipe is fabulous with both chicken or steak so feel free to branch out from the steak. Also, if you like a little extra kick to your nachos, dice a jalapeño and top to taste. Enjoy!
“The only problem is whenever I try to make a taco, I get too excited and crush it.” – Kevin, The Office
- Grilled, Thinly Sliced 6 oz Steak, seasoned w/ salt & pepper
- 1 8 oz can Pinto Beans
- Monterey Jack Cheese, grated & top to taste
- Jalapeños, diced to taste
- Green Onions, diced to taste
- Cilantro, chopped
- 1/2 Lime, squeeze juice to taste
- Tortilla Chips
- 1. Prep your 6 oz steak with salt and pepper. Grill to your liking. I recommend cooking until Medium.
- 2. Place pinto beans in a medium sauce pan and cook according to product directions.
- 3. Grate Monterey Jack cheese, set aside.
- 4. Dice jalapeños, green onions, and cilantro. Slice lime in half. Set aside.
- 5. Spread tortilla chips evenly across a rectangular 12 inch glass pan. Add as many or as few chips as you prefer. But you will need an even layer across the bottom.
- 6. Spread one an even layer of grated cheese across chips. Layer all other ingredients on top of chips. Add one more even layer of cheese across the top of your nachos. You can add as much or as little cheese to meet your preference.