Steak Fajita Nachos

Of course you know how to make nachos!  But what about fajita nachos?  Hmm? 

Ingredients:
2 pounds skirt steak
2 teaspoons fajita seasoning (see below)
1 can refried beans
1 avocado, peeled, pitted, and sliced
1/4 cup corn oil
12 corn tortillas
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
1 (16 ounce) package shredded cheddar cheese
1/2 cup sour cream
1/4 cup nacho jalapenos (optional)

1/3 cup cilantro, chopped

1 lime, quartered

Fajita Seasoning:
1 tbsp. chili powder
1/2 tbsp. salt
1/2 tbsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/2 tsp. cumin

1/2 tsp. coriander  

(or substitute one store bought seasoning packet)

Directions:
Preheat oven to 350 degrees.  Mix seasoning and rub over beef.  Slice into 1 inch strips and set aside.  Heat about 1 tbsp of oil in a skillet.  Core and slice peppers and slice onions and add to oil.  Stir fry for about 5-10 minutes or until soft, then remove from pan and set aside - cover to keep warm.  Dice avocado and also set aside.

Heat oil in another skillet over medium-high heat.  Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry until crisp, drain on paper towels, and sprinkle with salt.  Next, layer the tortilla chips along the bottom of a large baking dish.  Use a butter knife to spread the beans evenly over each chip.  Be sure to stack evenly so that there are no gaps, doubling up the chips if necessary.  Sprinkle cheese over the beans.  Bake in preheated oven until cheese and beans are bubbly, about 15 minutes.

While the nachos are in the oven, return the skillet that the vegetables were cooked in to the stove.  Turn heat to high.  When skillet begins to smoke, add beef and cook quickly to desired temperature.  Cover to retain heat.

When the nachos are ready, remove from the oven.  Time to assemble!  Add the meat, vegetables, and avocado.  Dollop a bit of sour cream on top.  Garnish with jalapenos, cilantro, and lime wedges.  Enjoy!