These Carne Asada Nachos are the ultimate Steak Nachos! With tender bites of beef, cheddar and Monterey Jack cheeses, and topped with pico de gallo, avocado crema, and sour cream – this simple nachos recipe is always a hit at parties and game day gatherings.
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Why you’ll love this easy nachos recipe
- Full of flavor - They taste amazing!
- Crunchy chips – never soggy
- Fresh and vibrant toppings
- Perfect snack or appetizer for parties, gatherings, and game day
- Homemade nachos make a fun one-pan meal your kids will love!
- Easy to assemble in advance and finish up just before serving
What is Carne Asada?
Carne asada literally translates to “grilled meat.” It’s a traditional Mexican dish of thinly sliced steak that’s marinated in lime juice and seasonings, then grilled. It makes the most flavorful beef nachos!
Best Steak for Nachos
The best cut of beef for Carne Asada is skirt steak or flank steak. Skirt steak is more tender and flavorful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy. Flank steak is a leaner cut of beef and best cooked rare or medium.
The steak is sliced thinly across the grain – perpendicular to the lines you see on top of the steak.
Tips for the BEST Nachos Recipe Ever!
- Serve these loaded nachos immediately after baking so they’re fresh and crispy and the cheese is still melted.
- Use a big enough baking sheet - Spread the chips slightly overlapping in a single layer before sprinkling on the cheese so that every bite is covered in melted cheesy goodness.
- If your pan isn’t big enough, put half the chips on the pan and sprinkle with half the cheese, then top with the rest of the chips and the remaining cheese.
- Putting the steak on after the chips have been baked prevents the steak from drying out.
- For extra crispy baked nachos – bake the chips for 5 minutes before topping with cheese, then return to oven until the cheese is melted.
- For crispier nachos – serve the toppings on the side.
- Use the right cheese (see below)
The Best Cheese for Homemade Nachos
Use a type of cheese that melts well and grate it yourself for the best nachos. Pre-shredded cheese contains preservatives like cellulose to keep the shreds from clumping together in the bag. That also means they don't melt together as well when cooking. Your best bet is a block of cheese that you grate yourself.
My favorite cheeses are extra sharp cheddar cheese and Monterey Jack cheese. You could also use Colby jack or pepper jack cheese.
The Best Tortilla Chips to use
Use a tortilla chip that’s thick enough so your oven baked nachos hold up under lots of toppings without breaking. Thinner tortilla chips break easier and also get soggy easier.
How to Make
Make the Carne Asada:
Combine the marinade ingredients and pour over steak in a dish or in a gallon sized sealable bag. Store in the refrigerator and marinate for at least 2 hours or as long as overnight. The longer you can marinate the meat, the more flavorful and tender it will be.
Grill the steak or cook it in a large skillet over medium heat until it reaches the desired doneness (130°-140° for medium rare, 140°-150° for medium, and 150°-160° for medium well). Let rest 5 minutes, then slice against the grain, then into bite-sized pieces.
You can make the Carne Asada up to a few days ahead of time and chop and reheat when you’re ready to serve.
Bake the Tortilla Chips
Spread the chips in a single layer and slightly overlapping in a sheet pan (I used 18 by 13-inch half sheet pan).
Sprinkle the cheese on top, being sure to get cheese on every chip.
Bake in a 375° F oven until the cheese is melted, about 5 minutes.
Optional: For extra crispy baked nachos – bake the chips for 5 minutes before topping with cheese, then return to oven until the cheese is melted.
Add the toppings
- You can sprinkle the toppings on top of the chips or, for crispier chips, serve the toppings on the side.
- Serve immediately.
How to serve Steak Nachos
Pile your Carne Asada Nachos high with your favorite toppings!
- pico de gallo
- avocado crema
- sour cream
- Guacamole
- Mexican crema
- Sliced jalapenos
- Chopped avocado
- Fresh cilantro
- Homemade or store-bought queso
- Chopped tomatoes
- Salsa
- Black olives
- Refried Beans
- Black beans
- Corn
- Sliced green onions or scallions
How to Reheat Carne Asada Nachos
Store leftovers in an airtight container in the fridge. Reheat them on a baking sheet in a 250° F oven, covered with a sheet of aluminum foil, until the cheese is melted, about 10 minutes.
More favorite gameday favorites and party appetizers:
- Crab Rangoon
- Super Crispy Baked Chicken Wings
- Lemon Pepper Wings
- Philly Cheesesteak Sliders
- Easy, Baked Jalapeno Poppers
- Jalapeno Popper Wonton Cups
- Easy Jalapeno Popper Dip
- Baked Honey Sriracha Chicken Wings
- Best Ever Chili
Recipe
Carne Asada Nachos Recipe - The Ultimate Steak Nachos!
Ingredients
For the Carne Asada:
- 1 pound skirt steak or flank steak
- 2 tablespoons freshly squeezed lime juice
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 jalapeno finely diced
- ½ cup cilantro leaves chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 tablespoon olive oil
For the cheese nachos:
- 12 ounces tortilla chips or
- 8 ounces extra-sharp cheddar cheese grated
- 4 oz Monterey jack cheese grated
Optional toppings:
- Pico de gallo
- Guacamole
- Sour cream
- Avocado crema
- Jalapeños
- Fresh cilantro leaves
Instructions
Make the Carne Asada:
- Combine the marinade ingredients and pour over steak in a dish or in a gallon sized sealable bag. Store in the refrigerator and marinate for at least 2 hours or as long as overnight. The longer you can marinate the meat, the more flavorful and tender it will be.
- Grill or pan cook the steak until it reaches the desired doneness (130°-140° for medium rare, 140°-150° for medium, and 150°-160° for medium well). Let rest 5 minutes, then slice against the grain, then into bite-sized pieces.
- You can make the Carne Asada up to a few days ahead of time and chop and reheat when you’re ready to serve.
Bake the Tortilla Chips
- Spread the chips in a single layer and slightly overlapping in a sheet pan (I used 18 by 13-inch half sheet pan).
- Sprinkle the cheese on top, being sure to get cheese on every chip.
- Bake in a 375° F oven until the cheese is melted, about 5 minutes.
- Optional: For extra crispy baked nachos – bake the chips for 5 minutes before topping with cheese, then return to oven until the cheese is melted.
Add the toppings
- You can sprinkle the toppings on top of the chips or, for crispier chips, serve the toppings on the side.
- Serve immediately.
Notes
- Use a big enough baking sheet - Spread the chips slightly overlapping in a single layer before sprinkling on the cheese so that every bite is covered in melted cheesy goodness.
- If your pan isn’t big enough, put half the chips on the pan and sprinkle with half the cheese, then top with the rest of the chips and the remaining cheese.
- Putting the steak on after the chips have been baked prevents the steak from drying out.
- For extra crispy baked nachos – bake the chips for 5 minutes before topping with cheese, then return to oven until the cheese is melted.
