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There’s nothing better than gathering the family around a hearty, easy meal – carne asada nachos are always a hit with my family! We love to serve these sheet pan nachos right in the middle of the table, piled high with tons of toppings, so everyone can dig in. It is the perfect easy dinner – your kids will thank you everytime you make these nachos!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Why You’ll Love This Recipe
- It’s ready in 15 minutes. Once your carne asada is cooked, these nachos come together with just two quick trips to the oven.
- Every chip gets loaded. Layering the toppings instead of dumping them on top means you won’t hit a single naked chip.
- It’s endlessly customizable. Swap the protein, the cheese, or the toppings and it’s a completely different plate of nachos.
- It’s a genuine crowd-pleaser. Built for sharing, these are the nachos that disappear first at any party.
Carne asada nachos are a mouthwatering fusion of tender, grilled marinated steak layered atop crispy tortilla chips, all smothered in melted cheese and a variety of toppings. The smoky flavor of the carne asada pairs perfectly with creamy guacamole, tangy sour cream, and vibrant pico de gallo, creating a delightful contrast of textures and tastes. Each bite offers a mix of savory meat, gooey cheese, and the crunch of fresh vegetables, making it an irresistible snack or meal.
These nachos are one of my kids’ favorite dishes – they’re really easy to make and no one complains about eating them! If you love these, also try BBQ chicken nachos.
For the carne asada, you can use our recipe – or use Trader Joe’s pre-seasoned steak if you’re short on time. Hope your family enjoys these nachos!
What Is Carne Asada?
Carne asada literally translates to “grilled meat” in Spanish, and it refers to thin-cut, marinated beef – usually flank or skirt steak – grilled over high heat until charred on the outside and tender inside.
Carne asada marinade typically combines lime juice, garlic, cilantro, and chili peppers, which both tenderizes the meat and gives it that unmistakable smoky, citrusy flavor. It’s a staple of Mexican and Tex-Mex cooking, and it’s just as good chopped into tacos as it is piled onto a sheet pan of nachos.
Ingredients
- 14 oz tortilla chips – the base of the whole dish. Go for thick, sturdy “restaurant-style” chips – they’re less likely to buckle under all the toppings or go soggy.
- 3 cups cooked, shredded carne asada – the star of the recipe. Smoky, marinated steak is what separates these from basic beef nachos. Use my carne asada recipe here – or grab the pre-marinated kind from Trader Joes!
- ½ cup white queso – adds a creamy, gooey layer that coats the chips more evenly than shredded cheese alone, so every bite gets that melty pull.
- ½ cup chopped red onion – brings a sharp, crisp bite that cuts through the richness of the meat and cheese.
- ½ cup pickled jalapeños – adds tangy heat and acidity, which balances all the rich, savory flavors on the sheet pan.
- 1 cup shredded Mexican cheese blend – melts into that classic gooey, stretchy nacho cheese pull; shredding your own block cheese instead of buying pre-shredded will melt even better, since pre-shredded cheese is coated in anti-caking starch.
- ½ cup chopped cilantro – added after baking for a fresh, herbal brightness that a warm oven would otherwise dull.
- ¼ cup chopped tomatoes – adds juicy freshness and color as a finishing topping.
How to Make Carne Asada Nachos
- Preheat. Preheat the oven to 400°F.
- Layer. On a large baking sheet, spread the tortilla chips out in an even layer. Top evenly with the carne asada, red onion, pickled jalapeños, and shredded Mexican cheese blend.
- First bake. Bake for about 10 minutes, then remove from the oven. Add the queso in dollops across the top and return the pan to the oven for another 5 minutes, until everything is melted and bubbly.
- Finish and serve. Top with cilantro and chopped tomatoes, and enjoy immediately.
Tips and Tricks for the Best Nachos
- Marinate the carne asada. For deep flavor, marinate your steak for at least a few hours or overnight in a blend of lime juice, garlic, cilantro, and chili peppers. This tenderizes the meat and infuses it with traditional Mexican flavors.
- Choose the right cut of beef. Flank or skirt steak are the classic choices for carne asada – flavorful and tender when cooked properly. Always slice against the grain after grilling so it’s easy to bite through.
- Layer, don’t dump. To avoid the dreaded naked chip, build your nachos in layers – chips, then cheese and meat, repeated – rather than piling all the toppings on top of one layer of chips.
- Use sturdy chips. Thick, restaurant-style tortilla chips hold up to the weight of the toppings far better than thin chips, which go soggy fast.
- Shred your own cheese. Pre-shredded cheese is coated in starch to prevent clumping in the bag, which also keeps it from melting as smoothly. A block of cheese you shred yourself melts creamier every time.
- Add fresh toppings last. Cilantro, tomatoes, and other fresh garnishes go on after baking, not before, so they stay crisp and bright instead of wilting in the oven.
- Serve immediately. Carne asada nachos are best enjoyed right after assembling, while the chips are still crisp and the cheese is warm and melty.
Carne Asada Nacho Variations
- Swap the protein. No carne asada on hand? Shredded chicken, ground beef, or carnitas all work well in this same format.
- Change up the cheese. Cheddar and Monterey Jack both melt beautifully if you don’t have a Mexican blend on hand; pepper jack adds extra heat.
- Go vegetarian. Swap the carne asada for grilled vegetables, seasoned black beans, or a plant-based meat substitute like marinated tempeh or seitan.
- Make it gluten-free. Use certified gluten-free tortilla chips and double-check that your marinade and toppings don’t contain any hidden gluten.
- Turn up the heat. Add extra pickled jalapeños, a drizzle of hot sauce, or swap in pepper jack cheese for more spice.
Nacho Storage and Reheating
Carne asada nachos are best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Because the chips will soften once refrigerated, they won’t be quite as crisp when reheated – to bring back some crunch, reheat in a 350°F oven for 8-10 minutes rather than the microwave. Freezing assembled nachos isn’t recommended, since the chips and fresh toppings don’t hold up well once thawed; if you want to plan ahead, freeze the cooked carne asada on its own for up to 3 months and assemble the nachos fresh.
FAQs
Flank or skirt steak are the preferred cuts for carne asada due to their rich flavor and tenderness when marinated and cooked correctly. They also slice easily, making them perfect for nacho toppings.
While carne asada can be marinated and cooked ahead of time, nachos are best assembled and baked just before serving to maintain the crunch of the chips and the freshness of the toppings.
Use thick, sturdy chips, and avoid overloading with wet ingredients. Adding fresh toppings like salsa, guacamole, and sour cream on the side instead of on top can also help keep your nachos crisp.
Grilled vegetables, seasoned black beans, or a meat substitute like marinated tempeh or seitan can be used in place of carne asada for a vegetarian version without losing the flavor complexity.
Marinate your steak with a mix of lime juice, cilantro, garlic, and chilies to infuse it with flavor. Additionally, season your tortilla chips with a sprinkle of chili powder or cumin for an extra flavor boost.
Let the meat rest for a few minutes after cooking, then slice it against the grain into thin strips. This ensures the carne asada is tender and easy to eat on top of your nachos.
Yes, by ensuring that your tortilla chips are certified gluten-free and that none of your marinades or toppings contain gluten, you can easily make gluten-free carne asada nachos.
A blend of cheeses such as cheddar for its melting qualities and Monterey Jack for its mild flavor works well. You can also use Mexican cheese blends available in stores for convenience.
Serve them on a large platter with the toppings evenly distributed so every guest can get a mix of ingredients. Provide extra sides of guacamole, salsa, and sour cream for guests to add according to their preference.
What to Serve with Carne Asada Nachos
Cilantro and lime: A sprinkle of fresh cilantro and a squeeze of lime juice right before serving ties all the flavors together.
Guacamole: The creamy richness of guacamole pairs beautifully with the savory flavors of carne asada, adding a cool, fresh layer to the nachos.
Sour cream: A dollop of sour cream introduces a tangy contrast that balances the spice and heat from the carne asada and other toppings.
Pico de gallo: This fresh tomato salsa adds a burst of acidity and freshness that cuts through the richness of the meat and cheese.
Refried beans: Layering refried beans beneath the carne asada adds a hearty, creamy texture that makes the nachos more filling.
Pickled jalapeños: The acidity and slight heat cut through the richness of the cheese and meat for an extra kick.
Cold beer or margaritas: Either one complements the flavors of carne asada nachos well and helps cleanse the palate between bites.
Corn salsa: Adds texture and a pop of sweetness that contrasts nicely with the savory carne asada.
Try these Tex Mex Recipes:
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Carne Asada Nachos
Equipment
Ingredients
- 14 oz tortilla chips
- 3 cups cooked shredded carne asada meat, I used the Trader Joes preseasoned one and cooked it in a crockpot on low for ten hours
- ½ cup white queso
- ½ cup chopped red onion
- ½ cup pickled jalapenos
- 1 cup shredded Mexican cheese blend
- ½ cup chopped cilantro
- ¼ cup chopped tomatoes
Instructions
- Preheat oven to 400ºF.
- On a large baking sheet, pour the bag of chips out and cover the baking sheet evenly. Spread the carne asada out evenly over the chips. Add the onions, pickled jalapenos, shredded cheese, and onion.
- Bake for about ten minutes and then take the nachos out. Add the queso and put back in the oven for about five minutes.
- Top with cilantro and chopped tomatoes, enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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DElish!
Yummy
Delicious!