What is Taco Tuesday without a little Mexican in our lives? (Just a regular Tuesday I suppose!)
These nachos are super easy to make and, being honest, they were a total accident - hence the name! I was sent a range of new items and Mexican favourites from my amigos at Lunchito to try out. Unfortunately, some broke during delivery and from me carrying them around to do photo-shoots, so I decided to turn my tacos into nachos and create a toppling tower of nacho yumminess.
I hope this recipe shows you that you can utilise the ingredients you have to create different dishes very easily, with little fuss - especially when it comes to Mexican. The world doesn't have to end just because your taco shells are broken - you can just make nachos out of them!
This dish is naturally gluten free, fresh and feeds a crowd!
Chipotle Steak Nachos
Serves 6-8
Prep time: 20 mins
Cook time: 20 mins
Ingredients:
300g Stir fry steak
2-3 tbsp Lunchito Chipotle fajita seasoning
1 tub Lunchito tomato salsa
1 pack Lunchito tortilla chips
Handful Red jalapenos
Tin of Chopped Tomatoes
200g Chilli Cheddar (grated)
Handful Chopped Coriander
Lunchito pouch of Refried Beans
Method:
The night before you would like to bake the nachos, fully coat the stir fry steak in the fajita seasoning and leave to marinate overnight
When ready, stir fry the steak on a high heat for 2-3 mins then add the tin of tomatoes and simmer away until it had reduced
In the meantime, cook the refried beans in a small saucepan or for 2 mins in the microwave
Now it’s time to build the nacho stack. Place ⅓ of the nachos on an oven safe plate and dollop over ⅓ of the refried beans, ⅓ of the grated cheese and ⅓ of the steak mix. Repeat this until you have a mighty nacho stack
Bake in the oven for 5-10 mins on 200 degrees until the cheese has all melted
Top with a lava-style waterfall of salsa and scatter with jalapenos and chopped coriander
As previously mentioned, you can be adventurous with toppings, nacho style and size! Remember, anyone can cook!
