I’ve made it at family gatherings, and every single time, everyone gobbles it up. The secret to great nachos starts with crispy chips. They hold everything together, making sure each bite is delicious. But here’s the magic—juicy steak. I always use marinated skirt steak because it’s packed with flavor. Make sure you grill it just right so it’s tender and slices thin. This lets it pair perfectly with the melted cheese and other toppings.
When it comes to toppings, you can get really creative. Of course, you can’t go wrong with cheese, but I love adding black beans, extra pico de gallo, and a few spicy jalapeños. I still remember the first time I drizzled creamy lime crema over the nachos—everyone kept raving about how it added the perfect tang. If you want a fun twist, try some guacamole and cilantro green sauce. It’s all about creating layers of flavor. For an extra cheesy treat, extra-sharp cheddar really takes it up a notch.
Now, if you’re in a hurry, don’t worry! Air fryer nachos are a game changer when you want a quicker version. They turn out just as bubbly and crispy as the oven-baked kind. It’s a fast and easy way to make loaded nachos that everyone will love. From the first bite, you’ll know you’ve made something great. Once you try these nachos, I promise you’ll make them again and again.
What Are Carne Asada Nachos?
Carne Asada Nachos are a tasty treat made with triangular fried tortilla chips, topped with carne asada, and covered in shredded cheese. This dish started in Mexico in the 1940s. It didn’t take long for it to become popular in Texas and around the world. Over the years, it changed from a simple concession stand food to a game day favorite. The original version uses melty cheese and sometimes pickled jalapeños for a little extra flavor. As it grew, many people started using nacho cheese sauce or sticking with the traditional shredded cheese.
I’ve made nachos at home a lot, and they’re always a hit. Last year, for a Super Bowl party, I added carne asada as a topping. The crowd loved it, and I felt pretty proud of myself! Whether you’re having a watch party, a potluck, or a fun tailgate, nachos are great for sharing. They’re easy to eat and perfect for finger food. And they’re always a crowd-pleaser at any event. If you want a dish that impresses, try cheesy carne asada nachos. There’s no better way to enjoy game day!
What is Carne Asada?
Carne Asada is a popular Spanish term for grilled meat. It is usually made with beef cuts like skirt steak or flank steak. The meat is marinated with salt, spices, and citrus like lime juice. This gives the meat a rich, smoky flavor when grilled. Carne Asada is a key part of Mexican cuisine and is perfect for dishes like tacos or nachos.
The marinade may include cumin, chili powder, and other Mexican ingredients. These flavors all come together to create a tasty charred meat. When cooked on the grill, the beef becomes juicy and flavorful with a nice smoky char. I’ve made carne asada many times. One of my favorite things is seeing the meat sizzle on the grill and smelling that smoky aroma. When you add this juicy grilled beef to your nachos, it really makes them stand out.
Carne Asada Marinade
A good carne asada marinade is key to making the meat taste amazing. You can use a variety of seasonings, like cumin, salt, and black pepper, along with fresh herbs like cilantro. I also like to add onion and garlic for extra flavor. Citrus like lime and orange gives the meat a nice acidity and natural sweetness.
This helps tenderize the meat. You can choose between a dry rub or a wet marinade based on your preference. After marinating, the carne asada is ready for your nachos. For the best taste, I recommend letting the meat marinate for one hour or, if you have time, overnight. Be sure to cover the meat and store it in the fridge. The longer it sits, the better it tastes. From my experience, letting it marinate longer makes the meat extra juicy and full of flavor.
Ingredients for Carne Asada Nachos
When making Carne Asada Nachos, I always start with grilled carne asada or even leftover grilled steak if we grilled it the day before. I brush the freshly grilled meat with a little olive oil to bring out the flavor and get the edges nicely crisping. I always season the steak well with salt and freshly ground black pepper. A simple touch but it makes the seasoning taste just right every time.
For the base, I use tortilla chips that are thick and sturdy chips so they stay crunchy under all the toppings. When it comes to cheese, I mix Monterey Jack and cheddar. I stay away from pre-shredded cheese because it has things like potato starch and cellulose powder that stop it from melting smoothly. Trust me, real cheese makes all the difference.
Next, I top it with jalapeño slices — fresh for a sharper bite or pickled for a mellow kick. I always slice them thin so there’s an even distribution. A big handful of fresh cilantro from bright green, perky bunches adds a pop of flavor and beautiful color. Then, I add a spoonful of pico de gallo and some fire roasted salsa. I love making it homemade, but store-bought salsa can save time too when needed.
I also love adding guacamole or some simple avocado slices. A quick squeeze of lime from fresh, fragrant fruits makes everything brighter — I always pick the juiciest wedges. At the end, I dollop sour cream or swap it out with Greek yogurt as a lighter substitute.
If you want to make the meat extra tasty, here’s a simple marinade I use at home:
- Flank steak – juicy and tender, perfect for grilling.
- Extra virgin olive oil – adds richness and helps the flavors stick.
- Lime juice – brings a fresh, zesty brightness.
- Fresh minced cilantro – for a herby boost.
- Garlic cloves – for that deep savory flavor.
- Cumin – a little goes a long way for a warm taste.
- Chili powder – adds a gentle heat without overpowering.
- Salt and pepper – always important to balance the flavors.
Mix everything, let it sit, and you’ll have steak that tastes amazing — juicy, flavorful, and just right for your nachos!
Nacho Toppings
Make your great Nacho Toppings, it’s all about mixing flavors and textures. I always start with lots of cheese. I love blending sharp cheddar with warm queso. It melts so smooth over the crispy chips. A simple drizzle of nacho cheese sauce takes me back to old-school concession stand nachos.
Frank Liberto made them famous in 1976 using Ricos Products! For protein, I pile on juicy carne asada or scatter some crispy bacon for more flavor. I toss in black beans too. They make the nachos more hearty and filling. If you like a little zing, a splash of pickled jalapeño juice brings the right spice and tang. Adding pickled jalapeños gives that classic kick we all love.
Toppings I Love to Add:
- Fresh cilantro
- A dollop of sour cream
- Creamy guacamole
- Finely chopped green onions
- Bright and juicy pico de gallo (made with diced tomato, jalapeño, onion, garlic, cilantro, lime, salt, and pepper)
- Creamy avocado salsa or fresh salsa
Flavor Boosters:
- A light drizzle of sour cream, or swap for Chipotle Crema, Lime Crema, or Jalapeño Ranch for bold flavor.
- Sprinkle extra cilantro for a pop of color. (But go easy if you get the “soap” taste like some of my friends.)
- For big heat, add seeds from serrano or habanero peppers.
When I have leftovers, I like getting creative. Here are some fun twists:
Even extra toppings from spicy chicken lime soup or sopa de lima work great! Quick kitchen tip: I often speed up by cooking the steak in the air fryer. It’s a real lifesaver when I’m busy. When it’s time to put it all together, I use my quarter sheet pan (13 by 9 in) for small batches or my half sheet pan (18 by 13 in) for big groups. Perfect for making dessert nachos, air fryer nachos, or smoky Traeger versions!
Tips to Make the Best Nachos Con Carne Asada!
There’s nothing worse than a soggy tray of nachos with flimsy chips that break under toppings. Here’s what I always do to make them just right:
- Use 100% corn tortilla chips: Pick thick, sturdy chips. I love real restaurant style totopos. A brand like Xochitl always gives that perfect crunch. Trust me, you don’t want your nachos falling apart mid-bite.
- Buy pre-shredded cheese if needed, but shredding is better: Buying pre-shredded cheese is way easier and quicker on busy days. But when I want the best melt, I shred a fresh block myself. Pre-shredded ones often have starches and cellulose, which stop the cheese from melting smooth.
- Pick the best type of cheese: After trying many, I found that cheddar, Monterey Jack, Pepper Jack, and Colby Jack are the best. They melt super creamy! If you’re vegan or plant-based like my cousin, go for a plant-based block too.
- Load each chip the right way: Nothing feels sadder than an under-topped chip. I aim for the right load every time. I make sure each chip has enough by following a 1:1chip to cheese ratio. When I’m making this recipe for parties, I use 1:1:1 or even 1:1:1.5 for the meat, carne asada, and cheese. It fills every bite with flavor and makes the nachos feel rich!
More Recipes You Might Like
Cheesy Carne Asada Nachos Recipe You’ll Want Every Weekend
Description
Loaded with bold flavors, these Cheesy Carne Asada Nachos are my go-to when I need something fast. They’re hearty, easy, and always crowd-pleasing. I use juicy grilled beef, melted cheese, and crunchy tortilla chips. Every time I serve it, people ask for seconds.
I marinate carne asada ahead of time. Then I layer it with Monterey Jack and cheddar cheese. On top, I add fresh pico de gallo, guacamole, and a dollop of sour cream. It reminds me of the street-style nachos I had during a Southern California food tour.
The best part? It takes under 30 minutes to make. It’s a lifesaver when guests drop by or I need a quick meal. These nachos are loaded with Mexican-inspired flavors and fit right into a Tex-Mex dinner lineup.
When I crave comfort food, this is it. It's high in protein, super customizable, and full of spicy, sweet, and savory bites. I’ve used this for weekend snacking, family dinners, and even as a party platter for game nights.
The secret is knowing how to cook tender carne asada at home. Over time, I’ve learned the best cuts of beef and how long to grill. It’s easier than it seems once you know the timing. Trust me—it’s worth it.
Ingredients
Carne Asada:
Pico de Gallo:
Avocado Salsa:
Nutrition Facts
Servings 6
Serving Size 1 of small plate
- Amount Per Serving
- Calories 530kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 10.2g51%
- Cholesterol 57.5mg20%
- Sodium 628.3mg27%
- Potassium 420mg12%
- Total Carbohydrate 27.2g10%
- Dietary Fiber 3.3g14%
- Sugars 2.3g
- Protein 22.3g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When a few couples or friends are coming over, I like to share nachos in fun ways:
- I use small pans or skillets to make little batches so everyone gets their own cheesy pile.
- If more people are joining, I grab a large pan to hold all the chips and toppings.
- The size of your pan really depends on how many you're feeding.
- Even with store-bought chips, you can still make it feel special and homemade.
- Little skillets are my favorite for small nights.
- Big pans are perfect for a bigger crowd.
It’s a simple way to keep nachos fresh, crispy, and easy for everyone to enjoy.
