– 1/2 bag tortilla chips, thick restaurant style chips – 8 oz. (2 cups) Kraft Natural Shreds Mexican Blend Cheese – 1 - 8 oz. pkg, Kraft Natural Pepper Jack Chunk, shredded – 1 lb. lean sirloin, cut into small pieces – 3 Tbsp. taco seasoning – 1/2 c. water Toppings: – fresh chopped tomatoes – fresh chopped green onion – fresh chopped cilantro – sliced black olives – sour cream – guacamole
In a medium skillet, brown the sirloin on medium high heat and drain of any excess grease. Add the taco seasoning and water and bring to a simmer for about 5 minutes. Remove from heat and set aside.
Preheat oven to 425 degrees. On a large cookie sheet or baking pan, and a generous layer of tortilla chips. Add the seasoned steak pieces to the top of the chips. Sprinkle the Mexican blend cheese and pepper jack cheeses evenly over the top of the chips. Bake at 425 for about 7-10 minutes or until the cheese is completely melted. Remove from oven and add all of your toppings right away. Enjoy nachos while they're still hot.