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

Serves: 6 people

Ingredients

  • 450g thin cut beef steaks, cut into strips
  • 2 tablespoons rapeseed oil
  • 1 medium onion, peeled and sliced
  • 2 teaspoons ground cumin
  • 1 x 175-200g bag plain tortilla chips
  • 150g mature grated Cheddar cheese
  • 25g sliced green jalapeno peppers, roughly chopped (optional)
  • Juice of ½ lime
  • Large handful freshly chopped coriander

  • For the salsa:

  • 1 x 200g 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 soured cream, to serve

Method

  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 200°C, 180°C Fan, Gas Mark 6,  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.