SKILLET STEAK FAJITA NACHOS
The World's most delicious food cake drink
#SKILLET #STEAK #FAJITA #NACHOS
SKILLET STEAK FAJITA NACHOS are an absolute necessity make for closely following, the Super Bowl, or whenever! These flavorful steak nachos are stacked with peppers, onion, cheddar, and marinated steak. Potentially the best nachos ever!

Fixings
1 lb. Flank Steak
1 bundle 1 ounce Old El Paso Taco Flavoring
1 can 4.5 ounce Old El Paso green chiles
4 tablespoons new lime juice
¼ container new cilantro slashed
1 tablespoon minced garlic
1/3 container olive oil
huge sack Solid tortilla chips
8 ounces Mexican mix cheddar
1 green pepper hacked
1 red pepper hacked
2 onions hacked
1 container pico de gallo
guacamole sharp cream, more cilantro, and pico de gallo for enhancement (discretionary)
Directions
Place olive oil, taco flavoring, lime juice, green chiles, cilantro, and garlic in a blender or nourishment processor. Mix until very much consolidated and smooth. Place flank steak in a vast ziplock sack and pour in the marinade, saving a touch of marinade for the veggies. Place in the ice chest to marinate for at least 24 hours.
Following 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your preferring. Expel steak from skillet and cut into nibble estimated pieces. Put aside.
In a similar skillet, hurl in the green pepper, onion, and red pepper. Pour in the marinade you spared. Saute on medium/high warmth for 3-5 minutes or until onion is translucent and peppers are delicate. Place on a plate and put aside.
In a similar skillet, include the tortilla chips. Top with a large portion of the cheddar, at that point the peppers/onion blend, at that point steak, at that point whatever remains of the cheddar. Top with pico de gallo and cilantro.
You can sear the nachos in your broiler on high for 4-6 minutes or until cheddar is hot and bubbly, or cook on the stovetop until cheddar is dissolved.
Serve finished with sharp cream, guacamole, and more cilantro.
#SKILLET #STEAK #FAJITA #NACHOS
SKILLET STEAK FAJITA NACHOS are an absolute necessity make for closely following, the Super Bowl, or whenever! These flavorful steak nachos are stacked with peppers, onion, cheddar, and marinated steak. Potentially the best nachos ever!

Fixings
1 lb. Flank Steak
1 bundle 1 ounce Old El Paso Taco Flavoring
1 can 4.5 ounce Old El Paso green chiles
4 tablespoons new lime juice
¼ container new cilantro slashed
1 tablespoon minced garlic
1/3 container olive oil
huge sack Solid tortilla chips
8 ounces Mexican mix cheddar
1 green pepper hacked
1 red pepper hacked
2 onions hacked
1 container pico de gallo
guacamole sharp cream, more cilantro, and pico de gallo for enhancement (discretionary)
Directions
Place olive oil, taco flavoring, lime juice, green chiles, cilantro, and garlic in a blender or nourishment processor. Mix until very much consolidated and smooth. Place flank steak in a vast ziplock sack and pour in the marinade, saving a touch of marinade for the veggies. Place in the ice chest to marinate for at least 24 hours.
Following 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your preferring. Expel steak from skillet and cut into nibble estimated pieces. Put aside.
In a similar skillet, hurl in the green pepper, onion, and red pepper. Pour in the marinade you spared. Saute on medium/high warmth for 3-5 minutes or until onion is translucent and peppers are delicate. Place on a plate and put aside.
In a similar skillet, include the tortilla chips. Top with a large portion of the cheddar, at that point the peppers/onion blend, at that point steak, at that point whatever remains of the cheddar. Top with pico de gallo and cilantro.
You can sear the nachos in your broiler on high for 4-6 minutes or until cheddar is hot and bubbly, or cook on the stovetop until cheddar is dissolved.
Serve finished with sharp cream, guacamole, and more cilantro.