Carne Asada Nachos

When I’m craving something indulgent fast, Carne Asada Nachos are one of the first things that comes to mind. There’s something about the combination of crispy chips, melted cheese, and juicy steak that always hits the spot. If you’re skeptical about recreating that restaurant-quality taste at home, know that I was too. But now I actually prefer my homemade version.

These nachos are decadent, delicious and surprisingly easy to make. Picture layers of melted cheese, blanketing crispy tortilla chips, topped with juicy bites of grilled Carne Asada. Add fresh Pico de Gallo, creamy guacamole, and a swirl of sour cream, and you’ve got a flavor explosion in every bite. But what really sets these nachos apart are the little tricks I’ve learned along the way. In this post, I’ll share my four simple secrets to make sure that your nachos are perfect every time (never soggy or boring!).

Ingredients for Carne Asada Nachos

• Grilled Carne Asada: I like to use leftover grilled steak, but freshly grilled works great too.
• Olive oil: for crisping up leftover steak if it’s not freshly grilled.
• Salt and Freshly Ground Black Pepper: For seasoning as needed.
• Tortilla chips: I always use thick and sturdy chips. They hold up better under all those toppings and give a satisfying crunch.
• Cheese: Shred your own and use cheese that melts well, like Monterey Jack (my favorite) or cheddar. Pre-shredded cheese is convenient, but I don’t recommend it. It’s coated with potato starch and/or cellulose powder which inhibits smooth melting.
• Jalapeño: Fresh or pickled, these add a kick. I slice them thin for even distribution.
• Fresh Cilantro: Look for bright green, perky bunches. It adds a fresh pop of flavor and color.
• Pico de Gallo or Fire Roasted Salsa: Homemade is best, but good-quality store-bought works too.
• Guacamole: I love making my own guacamole, but ripe avocado slices are a quick alternative.
• Lime: Fresh is key here. Choose heavy, fragrant fruits for the juiciest wedges.
• Sour Cream: A dollop adds creamy tang. Greek yogurt can be a lighter substitute.

4 Secrets for Making the Best Nachos

1. The best ratio of chips to cheese to steak is easy to remember – 1:1:1. So if you want to make enough nachos for 4 to 6 people on a quarter sheet pan (13 by 9 in), use 8 ounces of tortilla chips, spread out in an even layer with chips overlapping, but not stacked. Top with 8 ounces of shredded cheese and 8 ounces of steak in bite-size chunks. For a half sheet pan (18 by 13 in), you would double these amounts to serve 8 to 12. (I use the same ratio in these amazing Pulled Pork Nachos and Shredded Chicken Nachos.) I like to assemble these nachos with half of the cheese directly on the chips then the Carne Asada, finishing with the remaining cheese. That way some of the steak bites have cheese melted over the top!
2. Secret two is to reheat and lightly crisp your steak bites in a skillet before sprinkling over your chips. This is only necessary if you’re making these nachos with leftover steak (as I typically am – also great for making Carne Asada Fries). If you’re making nachos with Carne Asada that you’ve just grilled, you can skip this step.
3. The third secret is to bake the chips before you add any toppings, a genius tip I learned from this recipe over at Simply Recipes. It’s well worth the 5 minutes to ensure that your chips stay crisp.
4. Which brings me to the fourth secret: serve your nachos hot, straight from the oven. Top with a sprinkle of fresh cilantro and sliced fresh or pickled jalapeños, but serve Pico de Gallo, guacamole, and sour cream (or Chipotle Crema, Lime Crema or Jalapeño Ranch) on the side with spoons for topping chips individually. Though delicious (and essential in my opinion!), piling these toppings on your nachos can make them soggy.

So there you have it – my secrets to knockout Carne Asada Nachos. Whether you’re making these up for game day, a casual get-together, or just because it’s Tuesday, I hope you’ll give them a try. There’s something magical about that first bite – the crunch of the chips, the gooey cheese, the savory steak. It’s comfort food with a kick, and I think you’ll love these as much as I do.

How to Make Carne Asada Nachos

Heat olive oil in a heavy skillet until hot. Add bite-size pieces of grilled Carne Asada (or Carne Asada made in the oven); cook and stir until heated and lightly browned on one side. Remove from heat and set aside.

Spread tortilla chips in a quarter sheet pan in a slightly overlapping, single layer. Bake just the chips for 3-5 minutes at 375˚F.

Top hot chips evenly with 1/2 of shredded cheese, then steak pieces, and finish with remaining cheese.

Bake 5 to 7 minutes until cheese has melted.

Sprinkle cilantro and slices of fresh or pickled jalapeño (optional). Serve immediately with Pico de Gallo, avocado slices or guacamole, lime wedges and sour cream on the side.