Skillet Steak Fajita Nachos
INGREDIENTS
1 lb. Flank Steak
1 packet 1 ounce Old El Paso Taco Seasoning
1 can 4.5 ounce Old El Paso green chiles
4 tablespoons fresh lime juice
¼ cup fresh cilantro chopped
1 tablespoon minced garlic
1/3 cup olive oil
large bag STURDY tortilla chips
8 ounces Mexican blend cheese
1 green pepper chopped
1 red pepper chopped
2 onions chopped
1 cup pico de gallo
guacamole sour cream, more cilantro, and pico de gallo for garnish (optional)
INSTRUCTIONS
Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until well combined and smooth. Place flank steak in a large ziplock bag and pour in the marinade, reserving a bit of marinade for the veggies. Place in the fridge to marinate for a minimum of 24 hours.
After 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your liking. Remove steak from skillet and cut into bite sized pieces. Set aside.
Full Recipe
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