Description
Who says you can’t have nachos as a complete meal? Make it okay to eat nachos as an entrée by loading them with fresh grilled veggies. Add some shaved steak for a heartier meal.
Ingredients
- 1 whole Zucchini
- 1 whole Summer Squash
- 5 stalks Asparagus
- 1 whole Orange Bell Pepper
- 2 Tablespoons Olive Oil
- 1 teaspoon Seasoned Salt, Divided
- ½ teaspoons Black Pepper, Divided
- 1 pound Shaved Steak
- ½ teaspoons Smoky Paprika
- 9 ounces, fluid Tortilla Chips
- 2 cups Shredded Cheese, Cheddar, Cheddar Jack Or Monterey Jack
- Your Favorite Nacho Toppings (optional)
- 1 whole Zucchini
- 1 whole Summer Squash
- 5 stalks Asparagus
- 1 whole Orange Bell Pepper
- 2 Tablespoons Olive Oil
- 1 teaspoon Seasoned Salt, Divided
- ½ teaspoons Black Pepper, Divided
- 1 pound Shaved Steak
- ½ teaspoons Smoky Paprika
- 9 ounces, fluid Tortilla Chips
- 2 cups Shredded Cheese, Cheddar, Cheddar Jack Or Monterey Jack
- Your Favorite Nacho Toppings (optional)
Preparation
Preheat oven to 350ºF.
Chop vegetables into bite-sized pieces. Toss in bowl with oil, half the seasoned salt and half the black pepper, until well coated.
Heat nonstick grill pan over medium/high heat. Grill vegetables until just about to soften and vegetables develop good grill marks (about 5-7 minutes). Set vegetables aside.
Season shaved beef with remaining seasoned salt and black pepper, and paprika. Add to grill pan and cook until steak is cooked through, about 4-5 minutes. Set aside.
Place a layer of chips on baking sheet (lined with nonstick foil is preferred but not necessary). Top with some shaved steak, vegetables and cheese. Add another layer of chips and again top with vegetables, steak and cheese.
Bake until cheese is melted, about 7-12 minutes. Serve immediately with optional toppings such as guacamole, sour cream, salsa.
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