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Southwest Nachos

Impress guests with a platter of cheesy nachos loaded with grilled steak, corn, and fresh tomatoes – with a pop of heat from the jalapeño peppers. 

2 votes
How to make it
  1. Preheat grill to medium‑high; grease grates well. Season steak with salt and pepper; grill, turning once, for 8 to 10 minutes or until internal temperature reaches 145°F (63°C) on instant‑read thermometer. Transfer to plate and tent with foil. Let stand for 10 minutes.
  2. Preheat oven to 400F (200C). Slice steak against the grain into thin strips. Scatter Tostitos® Hint of Roasted Garlic tortilla chips in even layer on large baking sheet. Top with steak, mozzarella, corn and jalapeño.
  3. Bake for 8 to 10 minutes or until mozzarella is melted and lightly browned. Sprinkle tomatoes and feta over top.
  4. Drizzle with Tostitos® Roasted Red Pepper salsa if desired.

To add a nice smoky flavour, try grilling the corn on the cob alongside the steak.