Anyway. We saw these awesome nachos on Man v. Food the other day and I just had to make them. Of course, I'll just do this in order of should be done so you don't have to muddle through like I did. :)
- Nacho chips
- 1 lb. finely sliced steak meat (got mine pre-sliced at WholeFoods)
- 1 lb. bag of pepper strips (red, green, yellow) You can obviously substitute fresh peppers here - I'd use one good sized one of each then.
- One medium sized onion (or half of a large one - to taste)
- 1 - 8oz. bag Monterrey Jack cheese
Step one: Cut your onion into strips.
Put a splash of olive oil in a good-sized (obviously larger than the one I used below) pan and heat it. When pan is hot, add onion and lower temperature. Cook them about half way done. (This is if you're using the bag veggies - if you're using fresh cut, I'd probably cook them all at the same time.)
Step two: When your onions are about half way cooked to your liking (we like ours pretty well floppy and golden), start another pan (no oil - although I added a splash of water so it wasn't dry in the pan) and when hot, add the meat. Lower the temp. Throw in a bit of seasoning to taste (I just used some of that pre-mixed steak seasoning they make. Yeah, yeah, cheater, I know.)
Add the bag of peppers to the onions.
The meat, cut into such small pieces, really cooks super quick. So watch it - I thought I cooked ours too long, but Jon said it was excellent. I'd say about 6-7 minutes-ish.
Step four: Since you're following my great hindsight directions, your veggies and meat will be done together. Spread a layer of nachos on a plate. Add a layer of veggies. Add your meat. Sprinkle a generous layer of cheese on top. (You can melt in microwave if your cheese does not cooperate. Mine didn't either.)
Serve with a side of chunky salsa and sour cream. This should probably serve four. (Although Jon and I managed to polish off a good portion of it all by ourselves.) Mangia!!