Steak and Veggie Fajita Nachos

Steak and Veggie Fajita Nachos

You may never go to a restaurant for nachos again–these are truly next level!
Prep 25 Minutes
Total Time 30 Minutes
Servings 8

Ingredient List

  • 2 tablespoons (30 mL) vegetable oil
  • 1 1/2 cups (375 mL) thinly sliced green or red bell peppers, cut in half crosswise
  • 3/4 cup (175 mL) thinly sliced red onions
  • 1 lb (500 g) boneless beef sirloin steak (1 inch/2.5 cm thick), trimmed of visible fat, cut into 1/2-inch (1.3 cm) bite-size pieces
  • 2 tablespoons (30 mL) water
  • 1 tablespoon (15 mL) from 1 package (24 g) Old El Paso™ Taco Seasoning Mix
  • 6 cups (1.5 L) thick tortilla chips
  • 3 cups (750 mL) shredded Mexican cheese blend
  • 1/2 cup (125 mL) salsa con queso (cheese salsa)
  • 1/2 cup (125 mL) chopped plum (Roma) tomatoes
  • 2 tablespoons (30 mL) chopped fresh cilantro leaves


  1. Heat oven to 400°F (200°C). Line 15x10x1-inch (38x25x2.5 cm) pan with foil; spray with cooking spray.
  2. In 12-inch (30 cm) nonstick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat. Add bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until tender. Remove from heat; transfer to bowl. Cover and keep warm.
  3. Carefully wipe out skillet. Add remaining 1 tablespoon (15 mL) oil to skillet over medium-high heat. Cook steak in oil 2 to 3 minutes, stirring frequently, until brown on all sides. Add water and taco seasoning mix; cook 1 minute. Remove from heat.
  4. Meanwhile, spread half of chips evenly on lined pan. Top chips with 1 cup (250 mL) of the cheese. Repeat layers. Bake about 5 minutes or until cheese is melted.
  5. Using a slotted spoon, remove cooked beef from skillet, and sprinkle over top of cheese-topped chips; discard any remaining liquid left in skillet. Top with warmed pepper and onion mixture and remaining 1 cup (250 mL) cheese.
  6. Return pan to oven; bake 3 to 5 minutes or until cheese is melted. Drizzle with salsa con queso. Sprinkle tomatoes and cilantro on top.

Expert Tips

  • 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.