Picture a sheet pan shimmering with melted Monterey Jack and cheddar, chips staying crisp under a glossy black bean salsa, ribbons of rosy skirt steak tucked between pops of golden corn and ruby-red onion.
Imagine the citrusy aroma of lime and warm cumin rising as you pull it from the broiler, cilantro cooling the edges while jalapeño adds a gentle hum of heat—comfort food that still feels bright and fresh.
These nachos matter to me because they turn a handful of pantry staples and one quick-seared steak into a centerpiece that feeds a crowd without fuss.
On busy weeknights, they’re a 40-minute lifesaver when everyone’s hungry now; for Sunday suppers, they’re a gather-round-the-table kind of meal that invites topping, sharing, and second helpings.
When soccer practice ran late and dinner felt impossible, this tray saved the evening—and our moods. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold, smoky, zesty flavor in every crunchy bite
- Uses pantry staples plus quick-cooking, budget-friendly skirt steak
- Layers cheese twice for perfectly melty, no-sog nachos
- Assembles fast; ready for game day in under 45 minutes
- Customizable heat and toppings to suit every crowd
Ingredients
- 1 lb skirt steak trimmed — choose skirt or flank for tenderness
- 1 tsp kosher salt divided — season steak and layers separately
- 0.5 tsp black pepper — freshly ground for best aroma
- 1 tsp ground cumin — warm, earthy backbone
- 1 tsp chili powder — use a fresh, vibrant blend
- 1 tbsp lime juice fresh — brightens the steak
- 1 tbsp olive oil — aids searing and seasoning adhesion
- 15 oz black beans canned drained and rinsed — low-sodium preferred
- 0.5 cup salsa your favorite — chunky works well for texture
- 12 oz tortilla chips thick-cut — sturdy chips prevent sogginess
- 2 cups Monterey Jack cheese shredded — melts creamy and smooth
- 1 cup cheddar cheese shredded — adds sharp contrast
- 0.5 cup red onion finely diced — for crunch and bite
- 1 jalapeño thinly sliced — seed to reduce heat
- 0.5 cup corn kernels thawed if frozen — sweet pop balances spice
- 0.25 cup fresh cilantro chopped — adds fresh, herbal finish
- 0.25 cup sour cream for serving — cool, tangy dollop
- 0.25 cup guacamole for serving — rich, creamy topper
- 1 lime cut into wedges for serving — squeeze over just before eating
Step-by-Step Method
Preheat, Season, and Sear
Pat steak dry. Assure with 1/2 teaspoon salt, pepper, cumin, chili powder, and lime juice. Drizzle with olive oil.
Heat a skillet over medium-high until just smoking. Sear steak 3–4 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes to retain juices. Keep skillet safety in mind and avoid overcrowding.
Warm the Black Bean Salsa
Combine drained, rinsed black beans and your favorite salsa in a small saucepan. Set over low heat. Stir occasionally until heated through and lightly bubbly. Adjust consistency by mashing a few beans if desired.
Keep heat gentle to avoid scorching. Hold warm while you prep the remaining components and the broiler.
Prep the Broiler and Pan
Preheat the broiler to high. Line a rimmed baking sheet with foil for easy cleanup if desired. Arrange the oven rack in the upper third, leaving space for circulation.
Gather shredded cheeses, chips, red onion, jalapeño, corn, and cilantro. Work efficiently so chips don’t soften before broiling.
Slice the Rested Steak
Slice steak thinly against the grain into bite-size strips. Use a sharp chef’s knife for clean cuts. Keep slices uniform for even distribution on the nachos.
Reserve any juices on the board and drizzle lightly over the meat for extra flavor. Set aside while assembling the layers.
Layer the Chips and First Cheese
Spread sturdy tortilla chips in an even layer on the prepared baking sheet. Avoid piling too high to ensure even melting. Scatter half the Monterey Jack and cheddar over the chips.
Create a “glue” base that helps toppings adhere and prevents sogginess. Fill gaps without crushing chips.
Spoon on Warm Beans and Salsa
Spoon the warm black bean salsa evenly over the cheese-covered chips. Distribute to each area without drenching. Aim for small, even dollops to keep chips crisp.
Use a spoon or ladle to control portions. Keep the layer balanced for easy scooping and consistent bites.
Add Steak and Fresh Toppings
Scatter sliced steak across the beans. Add finely diced red onion, thin jalapeño slices, and corn kernels. Disperse toppings evenly for flavor in every chip.
Adjust jalapeño quantity to your heat preference. Keep layers relatively flat to encourage efficient melting under the broiler.
Top with Remaining Cheese
Sprinkle the remaining Monterey Jack and cheddar over the steak and vegetables. Cover exposed toppings lightly to promote cohesion. Keep cheese layer even, avoiding clumps.
Leave small gaps for steam to escape and prevent soggy chips. Work quickly so ingredients stay warm.
Broil Until Bubbling
Slide the tray under the broiler. Broil 2–3 minutes until cheese is fully melted and bubbling. Watch constantly to prevent burning. Rotate the pan if hot spots appear.
Remove when edges toast lightly and cheese looks glossy. Don’t overbroil, which can toughen steak and char chips.
Finish, Rest, and Serve
Pull nachos from the oven and rest 2 minutes to set. Sprinkle with chopped cilantro. Serve immediately with sour cream, guacamole, and lime wedges. Offer hot sauce if desired.
Use tongs for tidy portions. Enjoy while hot, and re-crisp leftovers briefly under the broiler if needed.
Ingredient Swaps
- Steak: use chicken thighs, ground beef, chorizo, shredded rotisserie chicken, or sautéed mushrooms/portobellos or jackfruit for vegetarian; tofu crumbles for vegan.
- Cheese: swap Monterey Jack/cheddar with pepper jack, Oaxaca, Chihuahua, or mozzarella; for dairy-free use shredded plant-based mozzarella/cheddar.
- Beans: pinto or refried beans work; for budget/availability cook dried black beans or use lentils.
- Chips: thick restaurant-style tortilla chips; for gluten-free most corn chips qualify; use baked chips or toasted corn tortillas cut into wedges.
- Salsa: any red salsa, salsa verde, pico de gallo, or canned Rotel; for smoky flavor use chipotle salsa.
- Seasonings: replace cumin/chili powder with taco seasoning, adobo, or ancho/chipotle powder.
- Veggies: red onion → white/sweet or green onions; jalapeño → serrano, poblano (milder), or pickled jalapeños; corn → roasted/frozen corn or diced bell pepper.
- Toppings: sour cream → Mexican crema or Greek yogurt; guacamole → sliced avocado; add pickled onions, hot sauce, or queso fresco/cotija.
You Must Know
Doneness • If the skillet is smoking heavily before the steak hits the pan, lower the heat slightly and cook until the center feels springy like the fleshy base of your thumb (medium-rare), then pull at 125–130°F; carryover raises it 5°F, keeping it tender.
Troubleshoot • If chips turn soggy under the beans, spread beans thinner (about 1 cup per half-sheet layer) and use a double-cheese glue: 50% cheese under and 50% over; look for cheese strands that stretch 1–2 inches as a cue the stack set.
Flavor Boost • For deeper steak flavor, add 1 teaspoon soy sauce to the marinade and 0.5 teaspoon smoked paprika; it boosts umami and smoke, and helps browning—look for a mahogany crust after about 3–4 minutes per side.
Make-Ahead • To streamline game day, cook and chill the steak whole up to 24 hours ahead, then slice cold across the grain and warm slices in the bean mixture for 60–90 seconds; this prevents overcooking while reheating.
Scale • For a crowd, keep chip layers under 1 inch thick per sheet pan and repeat in batches rather than piling high; target 2–3 minutes under the broiler per pan and rotate every 60 seconds for even melt without scorching.
Serving Tips
- Serve on a preheated sheet pan; garnish with cilantro, lime wedges, and jalapeño.
- Offer sides: sour cream, guacamole, pico de gallo, and hot sauce trio.
- Pair with margaritas, Mexican lager, or chilled hibiscus agua fresca.
- Add freshness: shredded lettuce, radishes, and quick-pickled red onions on the side.
- Create individual nacho boats using small parchment-lined trays for easy sharing.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3 days.
Re-crisp under the broiler rather than microwaving.
For make-ahead, season steak and prep toppings up to 24 hours in advance.
Warm beans just before assembling.
Nachos don’t freeze well assembled.
Cooked steak and salsa freeze separately up to 2 months.
Reheating
Reheat gently.
Oven 300°F on a sheet 8–10 minutes to re-crisp.
Stovetop skillet low, covered, a few minutes.
Microwave short bursts 20–30 seconds, uncovered, then finish briefly under broiler if needed.
Stadium Nacho Origins
Though nachos began in 1940s Mexico, the ballpark version we crave—crisp chips flooded with molten cheese sauce—took off in 1976 at Arlington Stadium in Texas. I picture the plastic tray, steam wafting up, and that neon queso cascading like liquid sunshine.
Frank Liberto popularized a spiced cheese sauce that didn’t seize, so vendors could move lightning-fast; suddenly, salty chips, jalapeños, and pourable heat became stadium shorthand for celebration.
I love how the crunch meets creamy warmth and briny chiles, a combo designed for one-handed cheering.
When I build Black Bean Salsa Steak Nachos, I nod to that legacy: sturdy chips, generous melt, and jalapeño sparkle. The sauce may be real cheese, not pump-queso, but the spirit remains—bold, crowd-pleasing, and impossible to resist.
Final Thoughts
Ready to dig in? Give these Black Bean Salsa Steak Nachos a try as written, or tweak the toppings to match your heat level and favorite flavors—then watch them disappear!
Frequently Asked Questions
Can I Cook the Steak on a Grill Instead of a Skillet?
Yes—you can grill it. I heat the grill to high, oil grates, and sear 3–4 minutes per side. I aim for deep char, juicy pink center, then rest 5 minutes before slicing thinly against the grain.
How Do I Make This Recipe Fully Vegetarian?
Swap steak for spiced mushrooms or jackfruit. I’d sear with cumin, chili, lime. Boost beans, add corn, jalapeños, onions. Layer chips, cheese (or vegan), broil till sizzling. Finish with cilantro, guac, sour cream, bright lime. You’ll love it.
What Cheeses Melt Best if Avoiding Monterey Jack?
Use Oaxaca, low-moisture mozzarella, or mild provolone—I love their silky stretch. For bolder flavor, I’ll blend Colby or young gouda. Grate fresh, room-temperature cheese, then layer beneath and atop toppings for luscious, even melt.
Are These Nachos Gluten-Free With Standard Tortilla Chips?
Yes—if you use certified gluten-free corn tortilla chips and check salsa, spices, and beans for hidden gluten. I’d savor the crunchy chips, melty cheese, and juicy steak knowing every bite stays safely gluten-free.
How Can I Scale This Recipe for a Crowd?
Scale by multiplying ingredients per 6 servings. I’d cook steak in batches, keep beans warm, broil on multiple trays, and assemble in layers. Stagger broils, rotate sheets, and hold finished trays in a low oven.
Black Bean Salsa Steak Nachos
Equipment
- 1 rimmed baking sheet
- 1 Medium Skillet
- 1 Small saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Tongs
- 1 aluminum foil sheet optional
- 1 pastry brush optional
Ingredients
- 1 pound skirt steak trimmed
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice fresh
- 1 tablespoon olive oil
- 15 ounce black beans canned, drained and rinsed
- 1/2 cup salsa your favorite
- 12 ounce tortilla chips thick-cut
- 2 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 1/2 cup red onion finely diced
- 1 jalapeño thinly sliced
- 1/2 cup corn kernels thawed if frozen
- 1/4 cup fresh cilantro chopped
- 1/4 cup sour cream for serving
- 1/4 cup guacamole for serving
- 1 lime cut into wedges for serving
Instructions
- Pat the steak dry and season both sides with 1/2 teaspoon kosher salt, black pepper, cumin, chili powder, and lime juice, then drizzle with olive oil.
- Heat the skillet over medium-high until just smoking and sear the steak 3–4 minutes per side for medium-rare, then transfer to a board to rest 5 minutes.
- While the steak rests, combine black beans and salsa in the saucepan over low heat and warm until bubbly, stirring occasionally.
- Preheat the broiler to high and line the baking sheet with foil if desired.
- Slice the rested steak thinly against the grain into bite-size pieces.
- Spread tortilla chips in an even layer on the baking sheet.
- Scatter half the Monterey Jack and cheddar over the chips.
- Spoon the warm black bean salsa evenly over the cheese layer.
- Add the sliced steak, red onion, jalapeño, and corn over the beans.
- Top with the remaining cheeses.
- Broil 2–3 minutes until the cheese is fully melted and bubbling, watching closely to prevent burning.
- Remove from the oven, sprinkle with cilantro, and let stand 2 minutes before serving with sour cream, guacamole, and lime wedges.
Notes
