Nachos are a nice change of pace for dinner sometimes. They also make a great and easy appetizer. Here is what you are going to need for these:
1 – 15 oz. can black beans, drained
15 oz. Pico de Gallo Salsa
1 pound top round steak
Salt, pepper and cumin
Mexican blend shredded cheese
Guacamole, sour cream and jalapeño rings for garnish
Heat a skillet. Add some cooking spray. Season the steak with the salt, pepper and some cumin. Place in skillet and sear for 4 minutes per side. Remove on to board, cut into thin strips and dice.
Mix the beans and salsa in a bowl. Place the tortilla strips on a plate. Top with bean and salsa. Add some cubed steak. Cover generously with cheese and place under broiler. Broil until cheese melts.
Remove plate and garnish with guacamole, jalapeño rings and sour cream. Enjoy!
Pico de Gallo Salsa
1 large yellow onion, finely chopped
3 tomatoes, finely chopped
1 jalapeño pepper, seeded and finely chopped
Chopped cilantro – about 2 heaping tablespoons
Mix all the ingredients, except for the oil and salt, in a bowl. Drizzle with olive oil and season with salt. You can add the juice of half a lime to this salsa if you would like. Enjoy!