Carne Asada Nachos

5 from 2 votes

Our carne asada nachos are a savory delight. Grilled marinated steak is thinly sliced and layered atop crispy tortilla chips, then smothered in melted cheese and topped with your favorite garnishes. Perfect for sharing or enjoying as a hearty snack. Buen provecho! 🌮🥩

Prep Time3 15

Cook Time25

Course: Appetizer, Main Course, Snack

Cuisine: American, Camping, Latin

Servings:

Calories: 656kcal

Ingredients

For the Marinade:

1/2 cup Orange juice
1/2 cup Oil
2 limes juiced
3 Garlic cloves minced
1 Jalapeno stemmed seeded and sliced
1 tbsp Jalapeno Lime Rub from Spiceology
1 tsp Cumin
2 tbsp fresh Cilantro chopped

For the Carne Asada:

1.5 lbs Flank Steak
Salt and pepper

Nachos:

10 oz Refried Beans
13 oz Tortilla Chips
8 oz Colby Cheese shredded
4 oz Beans rinsed and drained

Nacho Toppings

Crema see note
1/4 cup queso fresco crumbled
Salsa
1 Jalapeno sliced
1 Lime sliced
2 Scallions chopped
Avocado chopped
Cilantro chopped

Instructions

Marinate Steak

Using a gallon sized resealable bag, mix the orange juice, oil, lime juice, garlic cloves, and jalapeno slices together by tossing them all in.
Pat the steak dry with paper towels and rub it with the Jalapeno rub and cumin.
Add the steak and the cilantro to the bag and seal, pressing out as much air as possible.
Using your hands, rub the bag, making sure all of the ingredients are mixed and coating the beef.
Allow the steak to marinate at least 2 hours, or up to over night in a chilled cooler or refrigerator.

Grill Steak

Place the steak over direct heat and grill, flipping often, until the beef has cooked to your desired internal temp, at least 135 degrees, 15 to 20 minutes.

Rest the Meat

Wrap the flank steak in foil and allow it to rest for 15 minutes before slicing.

Slice thin

Slice the beef into thin strips working aginst the grain on a biase for the best bite.

Make the Nachos:

Arrange a long sheet of aluminum foil on a clean work surface.
Dollop the refried beans onto the center of the foil and using the back of a spoon, spread the refried beans into a circle, creating the base of your nachos. Make sure this isn't too big as you need to fold the foil up around the pile of chips.
Once the base is make, add a thin layer of tortilla chips.
Top the layer with thin slices of hte carne asada, cheese, and black beans.
Repeat for two or three more layers, making sure the top layer has extra cheese.
Fold the long ends up the foil up over the chips carefully, as to not break the chips, and pinch the edges shut.
Carefully place the foil packet over indirect heat and allow the nachos to cook, so the cheese melted through on every layer, checking every 7 minutes or so depending on the heat of your fire.
Once the cheese has melted through, carefully remvoe the foil pack nachos from the campfire and open the packet.
Using a variety of topping, cover the top of your nachos with sliced avocado, scallions, sliced jalapeno, red onion, and sweet peppers.
Serve liquid items like sour cream, guacamole or salsa on the side to prevent soggy chips.
Garnish with cilantro and crema if desired.
Devour.

Nutrition