Today was one of those days. You know that type of day when you look up at the clock, it’s already 6:30pm, and you have completely forgotten to get anything ready for dinner. Yeah. That was my day.
There are a million and one reasons I could give for forgetting to prep dinner today, the truth is though, I lost track of time while digging in the dirt.
Gardening lately has been my sanity.
It was while planting a big batch of cilantro that a craving for Mexican food hit me and I decided to check the time…luckily I already had some meat thawed. These delicious Loaded Steak Potato Nachos are a quick meal solution that can feed a crowd in a pinch.
All you need is about 30 minutes, start to finish, for a plate of cheesy melt-in-your-mouth steak nachos.
You can also easily switch this up to skip the meat for a vegetarian dish, that is still just as good. Or you could also make this with chicken if you are not a red meat fan.
Personally, I LOVE it with flank steak.
It’s sinfully good.
- 4-5 Yellow Potatoes, sliced
- 2 Flank Steaks
- 8 oz. Monterrey Jack Cheese
- 2 tbsp. Olive Oil
- Salt and Pepper, to taste
- Taco Seasoning, to taste
- Fresh Cilantro, to taste
- Pico de Gallo
- Sour Cream
- Preheat oven to 350 degrees.
- Wash and slice potatoes about 1/4 inch thick. Add to a large bowl.Mix in olive oil, salt, and pepper.
- On a baking sheet (spray with non-stick or line) lay out your potatoes and cover with taco seasoning to your liking.
- Place in oven to bake for 20 minutes.
- While the potato chips bake, grill or cook the flank steaks.Once cooked all the way through dice them and set them off to the side.
- Once the potato chips are done baking, remove them from the oven and transfer them to a casserole dish. Layer the steak on top. Add any desired cilantro and top with cheese.
- Place the casserole dish back into the oven for 5 minutes or until cheese is melted.
- Serve with pico de gallo, sour cream, and chive. Enjoy!