Super Deluxe Steak Nachos


  • 1 tablespoon vegetable oil
  • 1 Package Heritage Ribeye Steak
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons bacon fat
  • 1 yellow onion, diced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon dried oregano
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 1 1/2 cups water or chicken broth, plus more as needed
Nacho Toppings
  • 1 (14 ounce) bag corn tortilla chips
  • 12 ounces shredded Cheddar cheese
  • 12 ounces shredded Monterey Jack cheese
  • 1 avocado - peeled, pitted and diced
  • 1/2 cup chopped white onion, or to taste
  • 2 ripe tomato, chopped, or more to taste
  • 1 jalapeno pepper, seeded
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream, for topping (optional)


  1. Heat oil in a skillet over medium-high heat. Cook Heritage Ribeye steak until brown
  2. Transfer to a paper towel-lined plate and let cool
  3. Melt bacon fat over medium heat in a pot
  4. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano
  5. Add pinto beans and water
  6. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes
  7. Reduce heat to low
  8. Mash the beans with a potato masher to your desired consistency
  9. Add additional liquid, if necessary, to achieve your preferred texture
  10. Add the remaining salt to taste.
  11. Remove from heat
  12. Place tortilla chips in dish
  13. Top chips with spoonful of beans and a generous handful of steak pieces. Sprinkle with grated cheese
  14. Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
  15. Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top.
  16. Drizzle nachos with sour cream and garnish with chopped cilantro
  17. Enjoy!
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