Texas Nachos

These Texas nachos featuring homemade tortilla chips individually topped with just the right amount of refried beans, shredded cheese, carne asada, and jalapeño, are always a crowd pleaser. 

This easy Texas nachos recipe takes the classic dish up a notch by adding some carne asada beef that we had leftover in the fridge. Instead of making a pile of nachos, I took my time and made my favorite style of nachos–Texas Nachos (similar to Top Golf’s nachos and Chevy’s (Fresh Mex) nachos). I like this style because each tortilla chip is perfectly loaded with beans, cheese, and any other topping you want to add. These homemade Texas nachos with steak were fun to make and tasted delicious!

Texas Nachos

Homemade Tortilla Chips:

• Vegetable oil
• 3 corn tortillas, quartered

Nachos:

• Refried beans (store-bought or homemade)
• Sharp cheddar cheese, shredded (or meltable cheese of choice)
• Leftover carne asada steak, cut into small pieces
• Jalapeño

Serving:

• Cilantro, chopped
• Tomatoes, diced (or some pico de gallo)
• Hot sauce
• Sour cream

How to Make Texas Nachos

Make the crispy homemade tortilla chips by filling a small skillet with vegetable oil until it’s ½ inch up the sides. Heat the oil over medium-high heat until HOT, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready. Side Note: Your chips will be soggy if you add them to oil that is not hot enough. 

When the oil is HOT, cook the chips in batches by carefully placing the quartered tortilla chips in the hot oil, and poke a few holes in the center with a fork to allow steam to exit. Fry the tortilla chips, keeping them submerged in the oil, until crisp and lightly browned, 45 to 60 seconds. Flip and cook for an additional 45-60 seconds, or until golden brown. 

Drain the chips on paper towels.  Side Note: If you prefer a healthier option, you can make baked homemade tortilla chips–click the link for instructions. 

Preheat your oven to broil.

Make the Texas nachos by spreading some refried beans on each chip. Next, add some shredded cheese, a few pieces of carne asada, and a slice of jalapeño.

Place the chips on a small baking sheet, a few inches apart from each other.

Cook the nachos by placing the baking sheet under the broiler for 45-60 seconds, or until the cheese is melted and gooey.  Side Note: Watching carefully so they don’t burn. 

Top each chip with cilantro and tomatoes, if desired, and serve immediately with sour cream and hot sauce. Enjoy.