Loaded Carne Asada Nachos

Ingredients

• 180 ml (¾ cup)orange juice
• 240 ml (1 cup)lime juice
• 5 clovesgarlic, minced
• 240 ml (1 cup)soy sauce
• 2 teaspoonskosher salt
• 1 packetfajita seasoning
• 2 tablespoonsbrown sugar
• 907 g (2 lb)skirt steak
• 1 bagtortilla chips
• 1 bagsteak fries, cooked
• 454 g (16 oz)black beans, drained
• 250 g (2½ cups)cheddar cheese, freshly shredded
• 2 tablespoonstaco seasoning
• 60 ml (¼ cup)Mexican crema or sour cream
• 3 largeavocados, chopped and mashed

Instructions

1. 1

   Marinate the steak

   Add the orange juice, lime juice, garlic, soy sauce, salt, fajita seasoning and brown sugar to a large zip-seal bag. Shake to combine, then add the steak and massage the marinade over it. Refrigerate for 3–8 hours.

2. 2

   Cook the fries

   Cook or bake the steak fries according to the packet instructions.

3. 3

   Sear and slice

   Heat a large frying pan over high heat and brown the skirt steak for 30 seconds to 1 minute on each side. Take it out of the pan and leave it to rest. Once cool, slice it thinly against the grain.

4. 4

   Assemble and bake

   Heat the oven to 220°C (425°F). Spread the tortilla chips evenly over a rimmed 23 × 33 cm (9 × 13-inch) baking tray, then add an even layer of steak fries and sprinkle with taco seasoning. Add a layer of shredded cheddar, spread the black beans over it, arrange the sliced steak on top and finish with another generous layer of cheese. Bake for 7–10 minutes, until the cheese has melted completely.

5. 5

   Add the toppings

   Top with avocado and pico de gallo, then drizzle with crema. Serve straight away.

What are loaded carne asada nachos?

Carne asada is grilled or seared beef, commonly marinated and served in Mexican and Mexican-American cooking. Here, thinly sliced steak joins tortilla chips, steak fries, beans and melted cheddar for a substantial sharing platter.

The combination of citrus-marinated beef and fresh toppings gives each bite a mix of savoury, tangy and creamy flavours. The fries make this version especially filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5805 calories, 334g protein, 408g carbs, 333g fat.

The tortilla chips, fries and brown sugar contribute much of the carbohydrate, while the steak and cheddar provide much of the protein and fat. Avocado, cheese and crema also add fat; serve a smaller share with a crisp salad or extra pico de gallo to balance the plate.

A citrusy steak marinade

Citrus and seasoning: Orange and lime juices, garlic, soy, salt, fajita seasoning and brown sugar make up the marinade. Shake the ingredients together before adding the steak so the seasoning is distributed through the liquid.

Marinating time: Refrigerate the steak for 3–8 hours as directed. This gives the meat time to take on the marinade's flavour before it is seared.

Sear, rest and slice

Hot pan: Cook the steak over high heat for just 30 seconds to 1 minute per side, as the method specifies. Work in batches if needed so the meat can brown rather than crowding the pan.

Against the grain: Let the steak rest and cool before slicing it thinly across the visible muscle fibres. This makes the slices easier to eat on a loaded chip.

Layer for even coverage

Base layers: Spread the chips across the tray, then add the cooked fries and taco seasoning. A broad, even layer helps distribute the toppings across the platter.

Cheese and toppings: Layer the cheddar, beans and steak, then add the final generous layer of cheese. The oven time is short, so keep an eye on the tray and take it out once the cheese has fully melted.

Finish with fresh toppings

Avocado and pico de gallo bring a fresh contrast to the hot, cheesy base. Add them after baking so they retain their cool, bright character.

Drizzle the crema over the top just before serving, or use sour cream as the recipe allows. Serve promptly, while the chips and fries are still hot.

Serving and timing

The recipe serves four and takes 210 minutes in total, including the steak's 3–8-hour marinating window. Cook the fries and sear the steak before assembling the tray so it can go straight into the oven.

Put the tray in the middle of the table and serve it with extra pico de gallo or a simple green salad. This is a generous, filling dish, so lighter sides can balance the meal.

Recipe notes & tips

• Keep the steak refrigerated while it marinates.
• Shred the cheddar freshly so it is ready to layer over the nachos.
• Slice the rested steak thinly against the grain.
• Spread the chips and toppings across the tray rather than piling them in the centre.
• Watch the cheese closely during the 7–10-minute bake.
• Add the avocado, pico de gallo and crema just before serving.

Variations

• Use sour cream: Swap it for the Mexican crema if that is what you have.
• Add jalapeños: Scatter sliced jalapeños over the finished tray for extra heat.
• Change the cheese: Use another good-melting cheese in place of cheddar.
• Make it milder: Leave out spicy additions and serve hot sauce separately.
• Add sweetcorn: Scatter drained sweetcorn over the beans before baking.

Common mistakes to avoid

• Skipping the marinade rest: Refrigerate the steak for 3–8 hours as directed.
• Overcooking the steak: Sear each side for only 30 seconds to 1 minute.
• Slicing with the grain: Cut across the muscle fibres for more tender bites.
• Uneven layering: Spread the chips and fries across the tray before adding toppings.
• Baking too long: Remove the tray once the cheese has completely melted, around 7–10 minutes.
• Adding toppings before baking: Finish with avocado, pico de gallo and crema after the tray comes out of the oven.

How to store

These nachos are best eaten straight away, as the chips soften once topped and stored. If there are leftovers, refrigerate them in a covered container and reheat in the oven until hot; the fresh toppings are best added after reheating.

Frequently asked questions