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.
Loaded Steak Potato Nachos
- 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!