Steak Nachos Steak Nachos

Steak Nachos with Salsa

Our flavoursome Steak Nachos make a great informal midweek meal for family and friends alike.  Thin cut beef strips are combined with spices, seared and layered with tortilla chips, grated cheese and jalapeno peppers and a squeeze of lime.  Don’t forget to serve with the tomato and avocado salsa!

prep time
25 mins

cook time
10 minutes

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g/1lb thin cut beef steaks, cut into strips
  • 30ml/2tbsp rapeseed oil
  • 1 medium onion, peeled and sliced
  • 10ml/2tsp ground cumin
  • Salt and freshly milled black pepper
  • 1 x 175-200g/6-7oz bag plain tortilla chips
  • 150g/5oz mature grated Cheddar cheese
  • 25g/1oz sliced green jalapeno peppers, roughly chopped (optional)
  • Juice of ½ lime
  • Large handful freshly chopped coriander
  • For the salsa

  • 1 x 200g/7oz pack baby plum or cherry tomatoes, quartered
  • 1 ripe avocado, peeled, stoned and diced
  • Juice of 1 lime
  • To serve

  • 1 lime, cut into wedges, to garnish
  • 100ml/3½fl oz soured cream, to serve


  1. To prepare the salsa; in a small bowl mix all the salsa ingredients together. Season and set aside for later.
  2. Heat the oil in a large non-stick pan, add the onions and cook for 4-5 minutes until soft. Add the beef and cumin, stir-fry for 2-3 minutes or until the beef is caramelised.
  3. Preheat the oven to Gas mark 6, 200°C. Line the base of a large baking sheet with foil or non-stick baking paper. Spread the tortilla chips over the base of the tray, scatter over half the cheese and sprinkle over the jalapeno peppers.
  4. Spoon the beef mixture evenly over the tortilla, top with the remaining cheese and bake for 5-10 minutes.
  5. Garnish the nachos with lime juice, fresh coriander and lime wedges then serve immediately with the salsa and soured cream.