Carne Asada Nachos is a tasty, delicious, and indulgent appetizer loved by foodies everywhere. Try this easy sheet pan recipe for game day or your next party.
Disclosure: This is a sponsored post in collaboration with Rumba Meats. As always, all opinions are mine and mine alone.
It’s March Madness. My son is really into basketball.
He dreams of meeting an NBA player and attending a Division One School and eventually playing in the NCAA Championship Game.
I made these yummy Carne Asada Nachos for him the other day for his game viewing pleasure.
How to Make Carne Asada Nachos
Carne Asada Nachos starts with high-quality meat.
Rumba Meats come vacuum sealed to lock in the freshness. You can order the meat on Amazon and it comes nice and cold straight to your door. Talk about convenient!
Get 20% off using the promo code “20RumbaMM” between now and 4/12/2019.
Remove the meat from the package and place it in a plastic bag with all of the marinating ingredients.
I find this method to be easiest for cleanup.
Marinade overnight, remove the meat from the bag and then toss the plastic bag in the trash. Easy. Easy.
Or, you can cover the meat with plastic bag. Whatever you have on hand is fine.
Marinade the meat in the fridge for a minimum of 4 hours. Any less, the meat will not fully absorb the flavors.
Cooking the Meat for Carne Asada Nachos
“Asada” means “grilled.”
I have seen people incorrectly use the term “carne asada” for slow cooker, instant pot, as well as stewed meats where there is no grilling involved.
- You can grill the meat outside
- Or, if you have an indoor cast iron grill skillet like I do – it gets a lot of use.
- You can also use a regular skillet, but you won’t get the grill marks.
- Sear the meat on each side for a few minutes.
Pro Tip for Cooking Meat: Let the meat rest for a few minutes before slicing, or all the juices will run out, and you’ll be left with a dry cut of meat. No bueno.
Meanwhile, get all of your nacho toppings ready. I’m doing this on a sheet pan.
• Add a layer of tortilla chips to the sheet pan.
Again, I’m a fan of easy-to-prepare meals. You can also line the sheet pan with aluminum foil for an even easier clean up.
Us, moms, have to stick together. 🙂
• If you do not have a sheet pan, you can use a cast iron skillet or anything that can go under the broiler.
Before adding the cheese, add several of your favorite ingredients.
These are the ingredients that I used for my Carne Asada Nachos:
- Frozen corn
- Canned pinto beans
- Salsa verde
- And, of course, carne asada
Other Carne Asada Nachos ingredients that you can use:
- Green peas
- Green beans
- Mexican Red Salsa
- sour cream
- Even broccoli and spinach
That’s the beauty of nachos. You can pretty much add anything, and it will still taste good.
Now it’s time for my favorite part – the cheese!
Lots of cheese and lots of sliced pickled jalapeños are a MUST for Carne Asada Nachos.
You want to use a type of cheese that melts well like Monterey Jack. You can also use mozzarella, yellow cheddar cheese, or oaxaca cheese.
This particular cut of picked jalapeños is actually referred to as “nachos jalapeño.” You can also use the sliced (rajas) variety.
The History of Nachos:
• Carne Asada Nachos is not an authentic Mexican recipe. Nachos were born in Texas by Ignacio Anaya who invented this yummy dish.
• If you’ve ever met someone named Ignacio, chances are he is nicknamed “Nacho.” That’s where the name “nachos” came from.
By the way, I’ve traveled extensively throughout Mexico, and Nachos are served all over the country.
Place the sheet pan under the broiler on High until the cheese melts (about 4 minutes).
You want to serve your Carne Asada Nachos immediately because the tortilla chips get soggy. And who in their right mind likes watery tortilla chips? Yuk!
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This is also the time to add chopped cilantro and avocado or anything else that your heart desires. Sour cream and guacamole are good options.
I like to serve this with extra hot sauce and/or salsa. Hope you enjoy!
- For the Marinade:
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ tablespoon dried oregano
- 2 garlic cloves, finely minced
- Juice of 4 limes (or 6 key limes)
- ½ cup oil
- 1 package of Rumba Meats Outside Skirt Steak
- For the Nachos:
- 1/2 package tortilla chips
- 1/2 cup Refried Beans
- 1 tomato, diced
- ½ cup salsa
- 1/4 cup frozen corn
- 1 cup shredded cheese
- Pickled jalapeños
- Chopped cilantro
- Optional: Guacamole, sour cream, and avocado
In a sealable plastic bag, add all the ingredients for the marinade and the skirt steak.
Seal the plastic bag.
Mix well to coat the meat.
Marinate for a minimum of 4 hours.
Overnight is best.
Grill meat to desired doneness.
6-8 minutes on each side for medium-rare.
Let rest for 10 minutes before slicing.
Slice the meat as thinly as possible and into bite-sized pieces.
On a sheet pan, add a layer of tortilla chips.
Then add the beans, tomatoes, salsa, corn, and grilled meat.
Add a layer of cheese over the grilled meat and other toppings.
Add as many jalapeños as you desire.
Place under the broiler for 4 minutes, or until the cheese is melted.
Serve immediately or the tortilla chips will get soggy.
Other Recipes You Might Like:
A California Burrito is a real San Diego treat. Grilled carne asada with french fries and all the fixings wrapped inside. It is incredibly tasty and absolutely delicious.
Chile Colorado is a robust and rich in flavor dish. This is Mexican recipe destined to be one of your family favorites.
Rate the recipe for Carne Asada Nachos and leave a comment to let me know how it turned out!