Carne Asada Nachos Recipe

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I have been asked to make carne asada for months now.  It’s a really big deal here in Tucson. We have a bunch of drive thru Mexican food places and you can pretty much bet on them having carne asada tacos, burritos, tortas, fries, nachos, etc.

When I was planning Meat Week, I kept trying to think about ways I could incorporate carne asada flavors into a burger.

I’m sure I could have gotten it right eventually, but Sprouts makes such a delicious spice rub that I decided to let them take care of the hard work for me.

I mean, I love a challenge and all, but you just don’t mess with perfection.

But you can certainly highlight it but putting it over chips and cheese with a bunch of other fresh ingredients.

You really can’t go wrong when chips and cheese are involved.

Cheesy, crunchy, wonderful nachos, topped with a homemade pico de gallo (read: I control the spice level), avocado chunks, and cool sour cream.

The carne asada meat has the whole sweet/spicy thing going on and that stuff is good.

Another bonus of this recipe – it kept the kitchen cool. I grilled the carne asada, microwaved the beans, and the pico de gallo is refrigerated, which adds a cool, fresh summery zip to the nachos.

This would be super fun for a summer party to have a carne asada nachos bar set up for people to create their own custom plates according to their individual tastes or an easy weeknight dinner.

I love when meals are versatile.

Carne Asada Nachos Recipe

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• Yield: 4-6 1x

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Ingredients

For the Pico de Gallo

• 1/2 medium white onion, diced
• 1 jalapeno, seeded and diced
• 1 large tomato, diced
• 1/4 cup chopped cilantro
• juice from 1/2 lime, about 1 Tablespoon
• 1/4 tsp salt

For the Nachos

• 1 lb marinated carne asada meat, cooked
• 1 can refried beans
• 1/4 tsp garlic powder
• 1/2 cup shredded cheddar cheese
• 1 avocado, diced
• tortilla chips
• 1/4 cup sour cream

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Instructions

For the Pico de Gallo

1. Combine onion, jalapeno, tomato, cilantro and salt in bowl.
2. Squeeze the juice from 1/2 lime over the mixture and stir.
3. Chill in the refrigerator for an hour or more.

For the Nachos

1. Heat refried beans according to package directions, then stir in 1/4 tsp garlic powder.
2. Spread tortilla chips onto a plate.
3. Top chips with the beans, then sprinkle with cheese. If you want your cheese extra melty, microwave plate for 30-60 seconds.
4. Spread the meat over the top and sprinkle with avocado pieces.
5. Top with pico de gallo and sour cream.

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