Carne Asada Nachos
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Carne Asada Nachos
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These carne asada nachos are a delicious and easy snack that is hearty and filling! Whatever you decide, your guests will gobble it all up! Serve these as a side dish, appetizer, or the main entree...
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Ingredients
- One recipe for carne asada
- 6 cups tortilla chips
- 2 cups cheddar cheese, shredded
- 1 Roma tomato, diced
- 1-2 jalapeños, sliced or diced
- 1/2 red onion, chopped
- 1 avocado, sliced or diced
- 1/2 cup guacamole
- 1/2 cup sour cream
- cilantro for garnish
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Instructions
- Prepare the carne asada recipe provided before assembling the nachos.
- Preheat your oven to 375° Farenheit. Spray a large sheet pan with non-stick cooking spray.
- Evenly space the tortilla chips on the prepared pan. Sprinkle the cheese on the chips and place the pan in the oven for about 5-7 minutes to melt the cheese. Be careful to watch it closely so the cheese doesn't burn.
- Chop the carne asada and layer on top of the chips along with the tomato, red onion, guacamole, sour cream, avocado, and any other desired toppings.
Nutrition Information
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Serving
1cup
Calories
828kcal
(41%)
Carbohydrates
86g
(29%)
Protein
19g
(38%)
Fat
48g
(74%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
14g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
634mg
(26%)
Potassium
569mg
(16%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
691IU
(14%)
Vitamin C
10mg
(11%)
Calcium
418mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 828kcal | 41% |
| Carbohydrates | 86g | 29% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 634mg | 26% |
| Potassium | 569mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 418mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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