– Thick Cut Tortilla Chips – Mexican Blend Shredded Cheese – Pepper Jack shredded cheese – Sirloin Steak, cut into small pieces – Taco seasoning – water Toppings: Pico de Gallo Salsa, Guacamole, chopped onions, fresh cilantro, black olives, sour cream
Choose a thicker, restaurant style tortilla chip. A thicker chip will stay crisp and help hold the toppings.
In a medium skillet, brown the sirloin and add the taco seasoning & water. Simmer for about 5 minutes. Remove from heat and top the chips.
Top the chips and steak with shredded Mexican blend and Pepper jack cheeses.
Bake the nachos at 425 for 7-10 minutes or until cheese is completely melted.
While the nachos are still hot, add your favorite toppings like sour cream, guacamole, onions, pico de gallo salsa and fresh cilantro.