Pioneer Woman Beef Fajita Nachos Recipe

This Pioneer Woman Beef Fajita Nachos recipe is loaded with tender marinated flank steak, sizzling peppers and onions, and layers of melted cheese over crisp tortilla chips. Finished with guacamole, salsa, and sour cream, it’s the ultimate game day or party platter — ready to impress in under an hour (after marinating).

Pioneer Woman Beef Fajita Nachos Ingredients

For the steak marinade:

• 1 whole flank steak
• 1/3 cup olive oil
• Juice of 2 limes
• 4 canned chipotle peppers, plus a little of the sauce
• 4 cloves garlic, peeled
• 1 handful fresh cilantro

For the nachos:

• 2 whole yellow onions, sliced
• 2 whole bell peppers, cored and sliced (any colors)
• Olive oil, for frying
• Sturdy tortilla chips
• 8 oz. grated cheese (cheddar, Jack, pepper Jack, or a mix)
• Guacamole
• Salsa
• Sour cream

How To Make Pioneer Woman Beef Fajita Nachos

1. Marinate the Steak: In a blender or food processor, combine olive oil, lime juice, chipotle peppers with sauce, garlic, and cilantro. Blend until smooth. Place flank steak in a resealable bag or baking dish, pour over the marinade, and coat well. Seal or cover and refrigerate for at least 24 hours.
2. Grill the Steak: Preheat a grill or grill pan over high heat. Drizzle lightly with olive oil. Grill steak for about 4 minutes per side, turning 45 degrees halfway through each side for grill marks. Remove and let rest.
3. Cook the Vegetables: In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers. Cook 3–5 minutes until softened with a few charred edges. Remove from heat.
4. Slice and Chop: Cut half the rested steak into strips against the grain, then chop into bite-size pieces. Roughly chop the sautéed vegetables.
5. Assemble the Nachos: Preheat oven to 350°F. Arrange tortilla chips on a large ovenproof platter or baking sheet. Sprinkle cheese generously over the chips. Bake for about 3 minutes, until the cheese melts.
6. Add the Toppings: Remove from oven and scatter the peppers, onions, and steak over the chips. Return to oven for up to 1 more minute to heat through.
7. Serve: Top with spoonfuls of guacamole. Serve immediately with salsa and sour cream on the side.

Recipe Tips

• How do I get tender steak?
  Marinating overnight is key. Slice against the grain to keep it from being chewy.
• Can I make this in a skillet instead of a grill?
  Yes — a cast iron skillet works beautifully for a nice sear.
• What kind of cheese melts best?
  Monterey Jack melts smoothly, while cheddar adds sharpness. A blend is ideal.
• Can I make this vegetarian?
  Absolutely — skip the steak and double the peppers and onions, or add black beans.

What To Serve With Beef Fajita Nachos

• Mexican street corn – Adds sweetness and spice alongside the nachos.
• A light margarita – Balances the smoky, spicy chipotle marinade.
• Refried beans – For extra heartiness and protein.

How To Store Pioneer Woman Beef Fajita Nachos

• Store: Best eaten fresh, but any leftover steak and vegetables can be refrigerated in separate airtight containers for up to 3 days.
• Reheat: Warm the steak and veggies in a skillet over medium heat before assembling fresh nachos. Avoid reheating pre-assembled nachos — the chips will go soggy.

Beef Fajita Nachos Nutrition Facts

Calories: ~480 kcal per serving
Protein: 25g
Fat: 28g
Carbohydrates: 32g
Sugar: 5g

Nutritional information is estimated and will vary depending on ingredients and preparation.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Enchilada Dip Recipe
• Pioneer Woman Beef Dip Sandwiches Recipe
• Pioneer Woman Beef Stew and Cheese Grits Recipe