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Carne asada nachos are a mouthwatering creation that combines the bold flavors of Mexican food with the irresistible indulgence of loaded nachos.
Along with Carne Asada Fries, I first learned of these tasty grilled treats when I moved to San Diego where this culinary fusion was created.
This delicious dish features crispy tortilla chips, generously topped with tender slices of juicy carne asada, melted cheese, and all the your favorite toppings.
A culinary masterpiece that will leave you craving for more!
Type of Beef
Carne Asada is traditionally made with skirt steak or flank steak. For a leaner cut, use top round or sirloin.
“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.
Got leftovers? What about a California Burrito (also called carne asada burrito).
- Remove the meat from the package.
- Rinse and pat dry.
- Place it in a plastic bag with all of the marinade ingredients.
Marinade the meat in the fridge for a minimum of 4 hours. Overnight is best. Any less, the meat will not fully absorb the flavors.
Remove the meat from the bag and then toss the plastic bag in the trash. Easy cleanup for the win!
Or, cover the meat with plastic bag. Whatever you have on hand is fine.
How to Cook the Beef
On the Grill
- Heat the grill to 400 degrees F.
- Cook for 8-12 minutes on each side, until you get to desired doneness.
Cast Iron Skillet
- Oil the cast iron skillet with olive oil. Heat up on medium-high heat.
- Once hot, cook for 8-12 minutes on each side, until you get desired doneness.
Cooked Beef Temperatures:
- Rare: 125 degrees F
- Medium-rare: 135 degrees F
- Medium: 145 degrees F
- Medium-well: 150 degrees F
Pro Tip:
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.
- Add a single layer of tortilla chips to baking sheet.
If you do not have a sheet pan, you can use a large skillet (cast iron) or anything that can go under the broiler.
For easier clean up, line the sheet pan with parchment paper or aluminum foil. After you serve, simply toss the foil paper away.
Before adding the cheese, add the chopped steak pieces.
Then, add several of your favorite toppings. Mix and match any of these topping suggestions.
Optional Toppings
- Frozen corn
- Pinto beans (or black beans or refried beans)
- Tomatoes
- Salsa verde
- Green peas
- Green beans
- Bacon
- red onion
- sour cream
- guacamole
That’s the beauty of nachos. You can pretty much add anything, and it will still taste good. You can even add tons of vegetables.
On that note, you might also like this healthy mexican street corn dip.
- Lastly, add plenty of cheese in an even layer.
- Top with pickled jalapeño slices.
Type of Cheese:
Use any cheese that melts well like Monterey Jack cheese, mozzarella, yellow cheddar cheese, oaxaca cheese, or colby jack.
Make it easier on you and buy pre-shredded cheese.
History of Nachos:
Nachos is not a traditional Mexican dish. 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.
- Place the sheet pan under the broiler on high until the cheese melts (about 4-5 minutes).
This Carne Asada Nachos recipe delivers an explosion of flavor and textures. Serve this mouthwatering appetizer with hot sauce, pico de gallo, Mexican crema, and plenty of salsa.
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Carne Asada Nachos
Ingredients
- 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 Outside Skirt Steak
- For the Nachos:
- 1/2 package tortilla chips
- 1/2 cup Refried Beans
- 1 to mato diced
- ½ cup salsa
- 1/4 cup frozen corn
- 1 cup shredded cheese
- Pickled jalapeños
- Chopped cilantro
- Optional: Guacamole sour cream, and avocado
Instructions
- 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.
This is one of the BEST nach recipes that I’ve seen! I love a ton of toppings on my Nachos!
So glad you liked it! Hope you can try this recipe!
Oh wow….nachos to a whole new dimension. Flavor explosion. YUM.
Right? Really yummy, hope you try it!
I love nachos! I can’t wait to try these carne asada ones!!!
I hope you like it as much as we do!