Entrée: Mexico – Nachos de Carne Asada (Carne Asada Nachos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) carne asada, cooked and chopped
Tortilla chips, to taste
2 cups (200 g) shredded Monterey Jack cheese
1 cup (170 g) black beans, drained and rinsed
1 large jalapeño, sliced
1 cup (240 ml) pico de gallo
1 / 2 cup (120 ml) sour cream
1 / 4 cup (15 g) fresh cilantro, chopped
Lime wedges, for serving

Show original ingredient measurements

1 lb / 450 g carne asada, cooked and chopped
Tortilla chips, to taste
2 cups (200 g) shredded Monterey Jack cheese
1 cup (170 g) black beans, drained and rinsed
1 large jalapeño, sliced
1 cup (240 ml) pico de gallo
1 / 2 cup (120 ml) sour cream
1 / 4 cup (15 g) fresh cilantro, chopped
Lime wedges, for serving

Instructions

1. Preheat your oven to 375°F (190°C). Arrange a layer of tortilla chips on a large baking sheet or oven-safe platter.
2. Distribute the cooked carne asada evenly over the chips, followed by black beans, and sliced jalapeños. Sprinkle the Monterey Jack cheese on top.
3. Bake in the oven for about 10 minutes, or until the cheese is fully melted and bubbly.
4. Remove from the oven and top with pico de gallo, sour cream, and fresh cilantro. Serve immediately with lime wedges on the side.