Did you know that national Fajita day is August 18th? Being of Hispanic descent I love me a good Fajita, but what I love even more are my fajita nachos.
Everyone has their own way of making nachos, but what I like most about my recipe is that it has a bit of a restaurant style to it.
Plus with a little prep work, you can whip up these nachos in about 15 minutes.
Prepping the Ingredients
For my fajita nachos to be a quickie bake, you’ll need to do a bit of prep work. Basically, this means pre-cutting all your toppings which in my case include, sweet peppers, green onions, olives, and cilantro.
About once a month or so, I spend one evening cutting up each of my ingredients. I then dived them each into 1/4 to 1/2 cup measurements and place them in a snack size zip lock bag. Then I place them in the freezer.
By doing this anytime you need sweet peppers or say green onions, I just pull out the little baggie and voila you’re ready to go.
The only topping for this recipe you’ll need to prepare at the same time as the dish is the diced tomatoes as they do not freeze well.
Making the Nachos
Most homemade recipes for nachos have you cook your ingredients and then place them on your chips. However, I wanted my nachos to be more restaurant style, so instead, I choose to cook my ingredients along with the chips in the oven.
- 1 Bag of corn tortilla chips
- 6 to 12 oz of Fajita frozen beef
- 1/2 cup of diced tomato
- 1/2 cup of diced sweet peppers
- 1/4 cup of chopped green onions
- 1/4 cup of diced black olives
- 1/8 cup of cilantro
- 1 to 1-1/2 cup of Fiesta blend sheared cheese
- Preheat your oven to 350 degrees.
- Foil a baking pan and spray the foil with no-stick spray.
- Place a layer of chips on the baking pan.
- Defrost the frozen fajita meat. You might consider dicing the fajita strips into smaller chunks.
- In a small bowl toss your meat and veggie toppings, sprinkle on top of the chips.
- Sprinkle your cheese on top and bake for about 10 minutes or until cheese on top is melted.
It’s the oven melted cheese that really gives you a restaurant feel as you pull out a chip from the batch.
Best Nachos Ever
As usual, I have ruined yet another dish for me and my hubby. No longer can we go to the local Mexican fast food place and order nachos, without the feeling of gee, I wish we had just made them at home.
Now, I’m not going to brag, but my nachos are definitely are my fave and with they are usually super easy to whip up for a tasty weeknight dinner.
Also, be sure to check back next week when I’ll share my super easy queso and guacamole recipe.