Ingredients
Method
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Season the Beef: In a bowl, toss the sliced steak with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Heat a large skillet over high heat. Add the beef in a single layer (work in batches if necessary) and sear for 2-3 minutes per side until browned but still tender inside. The internal temperature should reach 145°F (63°C). Transfer to a plate.
- Roast Vegetables: On the same baking sheet, arrange the bell pepper strips and onion half-moons in a single layer. Toss with a pinch of salt and pepper. Roast for 10-12 minutes until slightly charred at the edges but still crisp-tender.
- Build the Nachos: Reduce oven temperature to 375°F (190°C). Spread tortilla chips in an even layer on a fresh baking sheet. Sprinkle half of the cheese over the chips, followed by the roasted vegetables and black beans. Add the cooked beef slices on top, then finish with the remaining cheese.
- Bake: Bake for 5-7 minutes until the cheese is fully melted and bubbling. Keep a close eye on them to prevent the chips from burning.
- Serve: Remove from the oven and let cool for 2 minutes so the cheese sets slightly. Top with diced avocado, cilantro, sour cream, or salsa as desired. Serve immediately while hot and crispy.
Nutrition
Notes
The secret is roasting the peppers and onions separately from the beef so they caramelize instead of steaming. I always add a handful of black beans for texture and protein, ensuring every forkful has that perfect balance of savory meat, sweet charred veg, and melted cheese.