Heat oven to 400°F (200°C). Line 15x10x1-inch (38x25x2.5 cm) pan with foil; spray foil with cooking spray so the thick tortilla chips and melted shredded Mexican cheese blend release easily after baking.
In 12-inch (30 cm) nonstick skillet, heat 1 tablespoon (15 mL) vegetable oil over medium-high heat. Add 1/2 cups thinly sliced green or red bell peppers and thinly sliced red onions; cook 4 to 5 minutes, stirring frequently, until tender and starting to brown at the edges. Remove from heat; transfer pepper and onion mixture to a bowl. Cover and keep warm so it’s ready to top the nachos.
Carefully wipe out skillet. Add remaining 1 tablespoon (15 mL) vegetable oil to skillet over medium-high heat. Add boneless beef sirloin steak; cook steak in oil 2 to 3 minutes, stirring frequently, until brown on all sides and cooked through. Add water and taco seasoning mix from 1 package Old El Paso™ taco seasoning mix; cook 1 minute, stirring, until the beef is well coated. Remove from heat.
Meanwhile, spread half of the thick tortilla chips evenly on the lined pan in a single layer. Top chips with 1 cup (250 mL) shredded Mexican cheese blend, spreading it to the edges. Repeat layers with remaining thick tortilla chips and another 1 cup (250 mL) shredded Mexican cheese blend. Bake about 5 minutes or until cheese is melted and chips are hot.
Using a slotted spoon, remove cooked beef from skillet, letting excess seasoned water drip back into the pan, and sprinkle beef evenly over the cheese-topped chips; discard any remaining liquid left in skillet. Top nachos with the warmed pepper and onion mixture and remaining 1 cup (250 mL) shredded Mexican cheese blend, distributing evenly.
Return pan to oven; bake 3 to 5 minutes or until cheese is melted and everything is heated through. Drizzle with salsa con queso over the top. Sprinkle chopped plum tomatoes and chopped fresh cilantro leaves on top just before serving.
Expert Tips
Try some different toppings like shredded lettuce, chopped green onion, or some Old El Paso™ Thick N’ Chunky Salsa.
You can use parchment paper instead of foil to line your pan. If you use parchment, you don’t need to spray with nonstick cooking spray.
You can use parchment paper instead of foil to line your pan. If you use parchment, you don’t need to spray with nonstick cooking spray.
The best tortilla chips for this recipe are the thicker variety as they will be able to hold up under the weight of all the toppings!
Try some different toppings like shredded lettuce, chopped green onion, or some Old El Paso™ Thick N’ Chunky Salsa.
