Skip to Content

Carne Asada Nachos

A great choice for a party or a weeknight dinner, these easy carne asada nachos can be prepped ahead, customized with your favorite toppings, and are so so delicious. Naturally gluten-free.

Top down shot of sheet pan with nachos

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

What I love about this recipe:

  • You can prep ahead! Get the meat marinating the night before and prepare all the toppings so that the day of all you have to do is cook up the steak, bake the nachos, and throw everything together – this should take less than 15 minutes.
  • They are great for a crowd! These nachos are a great option for a party or even for dinner. They’re easy, there’s plenty to go around, and as mention above, they can be prepped ahead.
  • They’re a great vehicle for toppings! I love love love salsa, hot sauce, and guacamole and I welcome any opportunity to incorporate them into my diet. I have several different salsa recipes on the blog that work really well with this dish as well as an amazingly smoky and spicy chile de árbol hot sauce.
Pan of nachos with a yellow towel.

Ingredients (+ notes & substitutions)

Ingredients for carne asada nachos (see recipe card).
  • Freshly squeezed orange juice: It not only flavors the meat but because of the acid content tenderizes it. One medium-sized orange should yield enough orange juice for this recipe.
  • Soy sauce: For sodium and a little umami flavor.
  • Freshly squeezed lime juice: It also tenderizes the steak. One lime should be enough and in a pinch, you could certainly use bottled.
  • Ground cumin
  • White onion: For the marinade and to top the nachos.
  • Garlic cloves: Smashed, crushed, or finely minced for the marinade.
  • Cilantro: If you’re not a big fan of cilantro, skip it!
  • Skirt steak: While carne asada is typically made with skirt steak, which I recommend, you could use flank steak instead. Skirt steak is a tough cut of meat so don’t skip the marinating process – doing so tenderizes the meat and also infuses it with flavor. If your skirt steak, or a portion of it, is on the thick side I recommend hammering it down to flatten it out some. The more uniform the steak pieces are the more evenly they will cook.
  • Tortilla chips: You absolutely can’t beat nachos with homemade tortilla chips. It’s super easy and totally worth it to make your own, especially if you own a deep-fat fryer. They not only taste better but are nice and thick making them perfect for withholding the weight of all the toppings. To make them, begin by heating a deep fat fryer or heavy-bottomed pan with at least two-inch deep oil to 350 degrees. Cut 30 soft corn tortillas (white or yellow) into quarters. In small batches, fry the tortilla quarters for 1-2 minutes or until golden brown and crispy. Transfer to a paper towel-lined surface to absorb excess oil.
  • Shredded cheese: Queso quesadilla and Monterey Jack are my top choices, however, you could use cheddar, Colby Jack, or pepper jack.
  • Optional toppings: You can top these nachos with whatever you wish. Some ideas include guacamole, salsa, hot sauce, and sour cream.

How do you make carne asada nachos? (+ tips)

  1. Begin by combining all the ingredients for the marinade in a shallow dish with a lid or if you wish, in a small bowl then transferred to a large plastic baggy.
  2. Cut the steak against the grain into 1/4″-1/2″ strips then cut the strips into 1/4″-1/2″ pieces.
Raw steak pieces.

3. Transfer the steak to the container with the marinade, cover or seal, and refrigerate for at least one hour, but no more than 24 hours.

Marinating steak in glass container.

4. Preheat your oven to 450 degrees.

5. Scatter the chips in an even layer across a large sheet pan lined with parchment paper and sprinkle on the cheese. Set aside.

Chips with cheese prior to baking.

6. Remove the skirt steak from the marinade, pat dry, and set aside.

7. Heat a grill pan or cast-iron skillet over medium-high heat.

8. Once hot, cook the steak, stirring occasionally, for 4-5 minutes until browned and cooked through. Remove the steak from heat, transfer to a bowl or plate, and rest loosely tented with tin foil until the nachos are done baking.

Close up of cooked steak.

9. Bake the nachos on the middle oven rack for 5-10 minutes until the cheese is melted and chips begin to brown.

Chips with melted cheese.

10. Top the nachos with the steak, white onion, cilantro, and your choice of toppings and serve warm.

How to store

Nachos are best served fresh but can be refrigerated in an airtight container for up to two days

Close up of sheet pan nachos.
Close-up of nachos.

More Mexican-inspired appetizers

  • Chicken Fajita Nachos: Get two for the price of one with these chicken fajita nachos. They are easy, perfect for a crowd, and loaded to the max with all the best toppings. Naturally gluten-free.
  • Chile De Árbol Chicken Wings: A Mexican twist on a classic, these smoky and spicy chile de árbol chicken wings are perfectly crispy on the outside, yet tender and juicy on the inside.
  • Spicy 7-Layer Dip: This spicy 7-layer dip is made with jalapeno refried beans, guacamole, sour cream, salsa verde, pepper jack cheese, pico de gallo, green onions, and black olives. Perfect appetizer for your next party!

If you make these carne asada nachos I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Close up of sheet pan nachos.

Carne Asada Nachos

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes

A great choice for a party or a weeknight dinner, these easy carne asada nachos can be prepped ahead, customized with your favorite toppings, and are so so delicious. Naturally gluten-free.

Ingredients

Marinade

  •  1/2 cup freshly squeezed orange juice, one medium sized orange
  • 3 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lime juice, one lime 
  • 3-4 cloves garlic, crushed or finely minced
  • 1 teaspoon ground cumin
  • 1/2 small white onion, sliced
  • 2 tablespoons cilantro

Carne Asada Nachos

  • 1 pound skirt steak or flank steak 
  • 16 ounces thick tortilla chips (see notes for instructions on making homemade chips) 
  • 2-3 cups shredded cheese, queso quesadilla, Monterey Jack, Colby, Cheddar, pepper Jack 
  • 1/2 small white onion, diced
  • 2-3 tablespoons cilantro, chopped
  • Optional toppings: Guacamole, salsa, sour cream, etc. 

Instructions

  1. Combine all the ingredients for the marinade in a shallow dish with a lid or if you wish, in a small bowl then transferred to a large plastic baggy.
  2. Cut the steak against the grain into 1/2" strips then cut the strips into 1/2" pieces.
  3. Transfer the steak to the container with the marinade, cover or seal, and refrigerate for at least one hour, but no more than 24 hours.
  4. Preheat oven to 450 degrees.
  5. Scatter the chips in an even layer across a large sheet pan lined with parchment paper and sprinkle on the cheese. Set aside.
  6. Remove the skirt steak from the marinade, pat dry, and set aside.
  7. Heat a grill pan or cast-iron skillet over medium-high heat.
  8. Once hot, cook the steak for 4-5 minutes until browned and cooked through. Remove the steak from heat, transfer to a bowl or plate, and rest loosely tented with tin foil until the nachos are done baking.
  9. Bake the nachos on the middle oven rack for 5-10 minutes until the cheese is melted and chips begin to brown.
  10. Top the nachos with the steak, white onion, cilantro, and your choice of guacamole, sour cream, and/or salsa and serve warm.

Storage: Nachos are best served fresh but can be refrigerated in an airtight container for up to two days.

Notes

    • If you're feeling up to it, I encourage you to fry up your own chips. It's super easy and will taste so much better. Heat a deep fat fryer or heavy-bottomed pan with at least two-inch deep oil to 350 degrees. Cut 30 soft corn tortillas (white or yellow) into quarters. In small batches, fry the tortilla quarters for 1-2 minutes or until golden brown and crispy. Transfer to a paper towel-lined surface to absorb excess oil.
    • For my quick and easy homemade guacamole, you will need 3 sm-med ripe avocados, 1 clove garlic (minced or crushed), 1-2 tablespoons diced white or red onion, 1 tablespoon chopped cilantro, 1 tablespoon diced jalapeno, 1 1/2 teaspoons lime juice (fresh or bottled), 1/4 tsp salt, 1/8 tsp black pepper. 1. Slice the avocados in half and remove the pits. Scoop out the contents and transfer to a medium bowl. 2. Smash the avocado with a fork, then stir in the remaining ingredients. 3. Add salt and pepper to taste.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 765Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 103mgSodium: 1193mgCarbohydrates: 53gFiber: 5gSugar: 5gProtein: 38g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe