Steak And Potato Taco Nachos Recipe By Tasty Food

STEAK AND POTATO NACHOS RECIPE BY TASTY

Steps:

• Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
• Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
• Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
• Let the steak rest for 10 minutes, then slice into cubes.
• In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
• Broil for five minutes or until the cheese is melted.
• Serve immediately with sour cream, salsa, green onions or any topping of choice.
• Enjoy!

STEAK NACHOS

Steps:

• Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
• marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• When ready to grill, remove the steak from the marinade and pat dry with paper
• towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
• While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
• Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

STEAK FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350F° (175°C).
• Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
• Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
• Slice the steak into bite-size pieces.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

STEAK TACOS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

STEAK (AND POTATOES) TACOS

Steps:

• In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
• When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
• Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
• Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
• Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.

TACO NACHOS

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
• Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
• Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
• Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

TATER TOTS® NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato nuggets in a single layer on a baking sheet.
• Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
• Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
• Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

STEAK AND POTATO TACOS WITH POBLANO CHILIES

Steps:

• Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
• Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
• While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
• Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.