Baked Steak Fajita Nachos


  1. Heat oven to 425ºF.
  2. Arrange chips on a large baking sheet.
  3. In a large bowl, stir together sirloin, cheddar, oil, red pepper, onion and corn.
  4. Salt and pepper to taste. Sprinkle over chips.
  5. Top with half of the queso fresco.
  6. Bake for 15-17 minutes, until cheese melts and begins to bubble.
  7. Top with cilantro, onions, cabbage, radish, dollops of sour cream and a sprinkling of radish.
  8. If desired, garnish with strawberry or cherry tomatoes

Baked Steak Fajita Nachos


Original Recipe –

Yield: 6


  • 1 bag Garden of Eatin'® White Corn Tortilla Chips
  • 1 lb grassfed beef sirloin, grilled or pan-fried to medium-rare*, chopped
  • 3 cups shredded sharp cheddar
  • 2 Tbsp melted coconut oil
  • 1 red pepper, seeded and sliced very thin
  • 1/2 purple onion, chopped
  • 1 cup bicolor fresh, canned or frozen corn
  • 4-6 oz queso fresco cheese
  • 1 bunch cilantro, finely chopped
  • 1 bunch green onions, diced
  • 1/4 purple cabbage, finely shredded
  • 1 bunch radish, sliced thin
  • 1 cup sour cream
  • 1 teaspoon paprika
  • salt and pepper to taste
  • strawberry or cherry tomatoes