Steak Nachos

15 Minutes

RatingDifficultyIntermediate

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Yields1 Serving
Cook Time35 mins

 1 sweet potato, shredded or cut into thin matchsticks
 2 tbsp canola oil 30 mL
 1⁄2 tsp salt 2 mL
 1⁄2 tsp garlic powder 2 mL
 1⁄2 tsp smoked paprika 2 mL
 12 oz boneless fast-fry beef steaks 375 g
 3 green onions, sliced
 1 cup cooked or drained rinsed canned black beans 250 mL
 1 cup corn kernels (thawed if frozen) 250 mL
 1⁄4 cup barbecue sauce 60 mL
 1 bag (10 oz/270 g) tortilla chips
 2 cups shredded mozzarella cheese 500 mL
 1 cup shredded cheddar cheese 250 mL
 2 plum (Roma) tomatoes, chopped
 1⁄2 cup sliced pitted drained black olives 125 mL
 1⁄2 cup chopped fresh cilantro 125 mL
 3 cups shredded lettuce 750 mL
 Salsa, sour cream, guacamole, sliced pickled jalapeños

1

Preheat oven to 400°F (200°C). Place sweet potato on a foil-lined large baking sheet and drizzle with oil, tossing to coat evenly. Spread in a single layer and sprinkle with salt, garlic powder and paprika. Bake for 20 minutes, stirring once, until tender-crisp.

2

Meanwhile, heat a lightly oiled nonstick pan over medium-high heat. In batches, cook steaks for 2 minutes per side. Transfer to a cutting board, let cool slightly, then cut into bite-size pieces. Place beef in a medium bowl and add green onions, beans, corn and barbecue sauce, tossing to coat; set aside.

3

Spread half the tortilla chips in a single layer on top of sweet potatoes. Top with half the beef mixture, then half each of the mozzarella and Cheddar. Repeat layers of chips, beef and cheeses. Bake for 10 to 12 minutes or until heated through and cheese is melted. Serve immediately, topped with tomatoes, olives, cilantro and shredded lettuce. Serve salsa, sour cream, guacamole and jalapeños on the side, as desired.

4

Tip: Use your food processor to shred the sweet potatoes, for speedier prep.

Ingredients

 1 sweet potato, shredded or cut into thin matchsticks
 2 tbsp canola oil 30 mL
 1⁄2 tsp salt 2 mL
 1⁄2 tsp garlic powder 2 mL
 1⁄2 tsp smoked paprika 2 mL
 12 oz boneless fast-fry beef steaks 375 g
 3 green onions, sliced
 1 cup cooked or drained rinsed canned black beans 250 mL
 1 cup corn kernels (thawed if frozen) 250 mL
 1⁄4 cup barbecue sauce 60 mL
 1 bag (10 oz/270 g) tortilla chips
 2 cups shredded mozzarella cheese 500 mL
 1 cup shredded cheddar cheese 250 mL
 2 plum (Roma) tomatoes, chopped
 1⁄2 cup sliced pitted drained black olives 125 mL
 1⁄2 cup chopped fresh cilantro 125 mL
 3 cups shredded lettuce 750 mL
 Salsa, sour cream, guacamole, sliced pickled jalapeños

Directions

1

Preheat oven to 400°F (200°C). Place sweet potato on a foil-lined large baking sheet and drizzle with oil, tossing to coat evenly. Spread in a single layer and sprinkle with salt, garlic powder and paprika. Bake for 20 minutes, stirring once, until tender-crisp.

2

Meanwhile, heat a lightly oiled nonstick pan over medium-high heat. In batches, cook steaks for 2 minutes per side. Transfer to a cutting board, let cool slightly, then cut into bite-size pieces. Place beef in a medium bowl and add green onions, beans, corn and barbecue sauce, tossing to coat; set aside.

3

Spread half the tortilla chips in a single layer on top of sweet potatoes. Top with half the beef mixture, then half each of the mozzarella and Cheddar. Repeat layers of chips, beef and cheeses. Bake for 10 to 12 minutes or until heated through and cheese is melted. Serve immediately, topped with tomatoes, olives, cilantro and shredded lettuce. Serve salsa, sour cream, guacamole and jalapeños on the side, as desired.

4

Tip: Use your food processor to shred the sweet potatoes, for speedier prep.

Steak Nachos
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