Crockpot Carne Asada Nachos
User Reviews
5
Crockpot Carne Asada Nachos
Description
Crockpot Carne Asada Nachos start with flank steak seasoned generously with a blend of salt, pepper, smoked paprika, onion powder, garlic powder, chili powder, and cumin, creating a robust carne asada flavor. After searing the steak for a crust, it simmers for six hours in beer inside a crockpot, resulting in tender, flavorful meat that shreds or slices easily.
Assembling the nachos involves layering tortilla chips with melted Monterey jack cheese, the cooked steak, sweet corn, and halved grape tomatoes. A fresh avocado mixture mashed with lime juice and cilantro lends a creamy, tangy element to balance the richness. The dish is then finished under a broiler to melt cheese and meld flavors.
This nacho plate works well as a hearty snack, appetizer, or casual meal. The combination of savory beef, melted cheese, fresh vegetables, and creamy avocado dressing delivers a satisfying balance of textures and tastes.
Ingredients
- 1.5 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin ground
- 2 tablespoons olive oil
- 8 ounces beer I used a leftover summer ale, of your favorite
- 1 avocado ripe
- 1 lime juiced
- 1/2 cup cilantro torn, fresh
- 1 tortilla chips bag
- 8 ounces Monterey jack cheese freshly grated
- 1/2 cup corn cooked or fresh, sweet
- 1/2 pint grape tomato halved
- 1/4 cup sour cream or Greek yogurt
Instructions
- In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.
- After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips – it may be tender from the crockpot and fall apart, and that is fine.
- In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.
- Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!
User Reviews
Overall Rating
5
You'll Also Love
