Steak and Potato Nachos
Start with a layer of crunchy tortilla chips, top it with dollops of mashed potatoes and then load it up with marinated steak, cheese, Pico de Gallo and salsa. These hearty nachos feed a crowd!
Prep Time:
8 h 20 min
Cook Time:
20 min
Servings:
6
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Ingredients
- 1 1/2 Pounds flank steak
- 3 Tablespoons soy sauce
- 3 Tablespoons lime juice
- 3 Tablespoons vegetable oil
- 2 Tablespoons taco seasoning mix
- 11 Ounces kettle style tortilla chips
- 1 Package Bob Evans Original Mashed Potatoes
- 8 Ounces Colby Jack cheese shredded
- 1 Cup pico de gallo
- 3 green onions sliced
- 10 Ounces avocado verde salsa
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Bob Evans Original Mashed PotatoesInstructions
- Cut flank steak into bite-sized pieces and place in a large zip-top plastic bag. Add soy sauce, lime juice, vegetable oil, and seasoning mix. Seal bag, turning to coat. Marinate steak in refrigerator at least 8 hours or up to 2 days.
- Preheat oven to 400°F.
- Remove steak from marinade; discard marinade. Cook steak in a large nonstick skillet over medium-high heat to desired doneness.
- Meanwhile, spread chips on a large baking sheet.
- Heat potatoes according to package directions; dollop potatoes over chips. Top with steak, and sprinkle with cheese.
- Bake 10 to 15 minutes or until cheese is melted.
- Top nachos with pico de gallo and green onions; serve with salsa.
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