Get ready for a fiesta of flavors with our delicious carne asada nachos recipe. Tender grilled steak, crispy tortilla chips, and an array of mouthwatering toppings come together for a crowd-pleasing appetizer or meal
Perfect for the campfire, these loaded nachos are layered with all the fixings, freshly grilled carne asada smothered in cheese, and cooked in an aluminum foil pack right on the coals before being pulled high with your favorite toppings. Which also means cleanup is a breeze.
Campfire meals in foil are perfect for when we don’t want to work too hard while camping, like these steak and potato packets, make-ahead breakfast burritos, or this crowd-pleasing grilled cheese! This Carne Asada Nachos recipe is another perfect low-effort camping meal with minimal cleanup. Juicy steak, beans, and thick tortilla chips come together to make the best nachos you’ve ever had! Cancel your reservation at the local Mexican joint because these babies will put all other nachos to shame!
What Are Carne Asada Nachos?
Making carne asada nachos is pretty easy. This recipe starts with a simple citrus marinade for the flank steak made with orange juice, jalapeno, oil, spices, lime juice, and cilantro, which can be made ahead of time and stored in a resealable ziplock container in the cooler or fridge until ready to grill. Then, all you have to do is grill the meat and load your homemade nachos with whatever toppings you like!
Carne Asada Nachos Ingredients
FOR THE STEAK MARINADE:
- Orange Juice
- Oil
- Limes
- Garlic Cloves
- Jalapeno
- Jalapeno Lime Rub from Spiceology
- Cumin
- Fresh Cilantro
FOR THE CARNE ASADA:
- Flank Steak
- Salt and Pepper
NACHOS:
- Refried Beans
- Tortilla Chips
- Colby Cheese
- Beans
NACHO TOPPINGS:
- Crema
- Queso Fresco
- Salsa
- Jalapeno
- Lime
- Scallions
- Avocado
- Cilantro
How to Make Carne Asada Nachos
MARINATE STEAK
- Mix the orange juice, oil, lime juice, garlic cloves, and jalapeno slices together with a gallon-sized resealable bag, and mix them all in.
- Pat the steak dry with paper towels and rub it with the Jalapeno rub and cumin.
- Add the steak and the cilantro to the bag and seal, pressing out as much air as possible.
- Using your hands, rub the bag, making sure all of the ingredients are mixed and coating the beef.
- Allow the steak to marinate for at least 2 hours or overnight in a chilled cooler or refrigerator.
GRILL STEAK
- Place the steak over direct heat and grill, flipping often, until the beef has cooked to your desired internal temp, at least 135 degrees F, 15 to 20 minutes.
REST THE MEAT
- Wrap the flank steak in foil and allow it to rest for 15 minutes before slicing.
SLICE THIN
- Slice the beef into thin strips working against the grain on a base for the best bite.
MAKE THE NACHOS:
- Arrange a long sheet of aluminum foil on a clean work surface.
- Dollop the refried beans onto the center of the foil, and using the back of a spoon, spread the refried beans into a circle, creating the base of your nachos. Make sure this isn’t too big, as you need to fold the foil up around the pile of chips.
- Once the base is made, add an even layer of tortilla chips.
- Top the layer with thin slices of carne asada, cheese, and black beans.
- Repeat for two or three more layers, making sure the top layer has plenty of cheese.
- Fold the long ends of the foil up over the chips carefully so you don’t break them, and pinch the edges shut.
- Carefully place the foil packet over indirect heat and allow the nachos to cook so the cheese melts through on every layer, checking every 7 minutes or so, depending on the heat of your fire.
- Once the remaining cheese has melted, carefully remove the foil pack nachos from the campfire and open the packet.
- Using a variety of toppings, cover the top of your nachos with sliced avocado, scallions, sliced jalapeno, red onion, and sweet peppers.
- Serve sour cream, guacamole, or salsa on the side to prevent soggy chips.
- Garnish with cilantro and fire-roasted poblano crema if desired. Enjoy!
