Did you grill up Carne Asada this weekend and have leftovers? Make these Easy Carne Asada Nachos, piled high with deeply flavorful bits of steak, hearty black beans, melty cheese, spicy jalapeƱos and – the piĆØce de rĆ©sistance – creamy homemade guacamole.

Turquise enamel plate loaded with carne asada nachos drizzled with sour cream and topped with guacamole and a mason jar filled with beer in the background.

Inspired by one of my favorite tacos, these delightfully adorned chips are a far cry from the neon orange “nasty nachos” of my youth. (Just to be clear, I still love neon orange nachos. These are just better in every way imaginable.)

Nachos, how I love thee, let me count the ways… You’re crunchy, salty, spicy, cheesy, filling, and intended to be eaten by hand. In short, you are the perfect appetizer or entree,Ā especially when you’re topped with my favorite recipe for quick and easy carne asada.

One of my favorite snack-meals is without a doubt nachos. I mean, what is better than crispy, crunchy tortilla chips loaded up with tasty toppings? NOTHING. That’s what.

The best part about making your own nachos at home is that you can do serious quality control. (Read: no more stale chips or cold, coagulated nacho “cheese” here!) And while I love nachos of all sorts – including those concession stand atrocities – these carne asada nachos take the proverbial cake.

Not only are they prettier and healthier than the ungodly orange numbers my cousin Erika and I used to devour on Friday nights, they’re also SUPER easy to pull off. Once the meat is cooked and ready to go, these yummy carne asada nachos can be made and plated.

What are Carne Asada Nachos

Carne asada nachos are a delectable Mexican-inspired dish with layers of flavors and textures. Beginning with a foundation of crispy tortilla chips, these nachos are generously topped with succulent pieces of grilled carne asada and black beans. Next, magical toppings are added, including gooey melted cheese, creamy guacamole, zesty salsa, and tangy sour cream. Each bite offers a marriage of savory, creamy, and crunchy elements, making carne asada nachos a crowd-pleasing favorite at gatherings and fiestas.

While you are free to buy pre-marinatedĀ carne asada from your local carneceria, making your own marinated Mexican meat is also a piece of cake. This carne asada recipe is so good that it made it into my NEW cookbook, Muy Bueno Fiestas. It requires just 30 minutes of marinating time and is cooked on the grill, which means almost no dishes need to be cleaned.Ā No grill? No problem! Try a cast iron grill pan.

After the meat is prepped and ready to go, all that is left to do is shred some cheese, chop a few veggies, do some strategic layering and pop everything in the oven. It honestly couldn’t be simpler.

Ingredients & Equipment

Making homemade carne asada nachos is a snap, and as an added bonus, you get to customize them exactly to your liking.

grilled beef, a plate of shredded cheese, and bowls of black beans, tomatoes, onion, and jalapeƱo slices, and a basket of tortilla chips.
  • Tortilla Chips: Homemade tortilla chips are a nice touch, but not necessary. For ease of use, feel free to pick your favorite bagged variety at the store.
  • Beans: If you have some homemade black beans left in the fridge, feel free to use them! Canned beans will do just as well, and you can absolutely swap in pinto beans or refried beans, if you prefer.
  • Grilled Carne Asada: Do yourself a favor and make a double recipe of this super easy carne asada; you’ll want to put it on everything from pizza and fries to quesadillas, skewers, enchiladas, and of course these nachos.
  • Shredded Cheese: Any melty variety will do. I prefer Oaxaca,Ā Quesadilla, or Monterey Jack cheese, but you do you. As a side note, I should mention that pre-grated cheese will work here, but grating your own will result in better cheese pulls.
  • Onion,Ā Tomato, andĀ JalapeƱos: This trio makes for a sort of deconstructed pico de gallo.

How To Make Carne Asada Nachos

grilled carne asada on the grill with grill marks and smoke.

Grill and cut carne asada into bite-sized pieces.

Preheat oven to 350 degrees F.

Place your tortilla chips across the bottom of your cast iron skillet or baking sheet lined with parchment paper. Add beans evenly across the chips; sprinkle the grilled carne asada, shredded cheese, onions, tomatoes, and jalapeƱo slices across the chips evenly.

Repeat to build layers if youā€™re feeding a crowd. Bake until the cheese is melted and bubbling and veggies are warm, about 15 minutes for a single layer or 20 minutes for multiple layers.

parchment paper with loaded carne asada nachos.

When the nachos are nice and melty, pull them out of the oven, top with your favorite toppings, and enjoy!

Optional Variations

Homemade nachos come in about a gazillion different ways, which is yet another reason to love them! Feel free to change out the ingredients at will to make your perfect plate. Here are a few ideas:

Nacho Toppings Suggestions

I love topping my baked sheet pan nachos with classic toppings like guacamole, pico de gallo, and crema Mexicana.

However, there are so many toppings that you could put on these nachos, so get creative and have some fun with it! Here are a few suggestions for inspiration:

Storage & Heating Instructions

Reheat leftover nachos in the oven the same way you baked them ā€“ about 6 to 8 minutes atĀ 350 degrees F. or until theyā€™re heated through.

Muy Bueno Nachos

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Frequently Asked Questions

Can I bake nachos ahead of time?

*Sort of.* Nachos are best served hot from the oven, and don’t really make for great leftovers. That said, you can do ALL of the prep work ahead of time – cooking the carne asada, chopping and grating the remaining ingredients – so all you have to do is layer and bake.

Why are my nachos dry?

Oops, sounds like you broke the cardinal rule: don’t overcrowd your nachos. Be sure that you are working with a single layer of chips, and don’t be stingy with the toppings. The perfect ratio in my book is composed of equal parts chips, cheese, and meat/beans by weight.

If you have a large crowd to serve, build the nachos in layers. This is a bit more time consuming – you’ll need to remove the nachos from the oven every 3-5 minutes to keep adding more layers – but the results will be well worth it.

Also, be sure to serve creamy dips like sour cream and guacamole, plus salsas or hot sauce on the side. If you end up with any naked chips (gasp!), these powerhouses will solve the problem for you.

What is the best way to cook nachos?

I am personally fond of using the oven – the heat is even, and my cookie sheet fits. In a pinch, you can microwave a plate of nachos if you’re only serving yourself, but this is not a recommended method.

If you come up with a particularly amazing plate of nachos, be sure to tag me in your Instagram so I can see (and cheer) your creativity! If you tried this recipe for my Easy Homemade Carne Asada Nachos, please be sure to rate and review it below!

Carne Asada Nachos with Guacamole

5 (2 ratings)
These nachos are made with black beans,Ā carne asada, fresh toppings and a luscious mountain of homemadeĀ guacamole. These show-stopping nachos are a hit andĀ perfectoĀ for your Super Bowl party.

Ingredients

  • Tortilla chips
  • 1 Ā½ cups black beans, drained and rinsed
  • Grilled carne asada, cut into bite-sized pieces
  • 1 1/2 cups shredded Oaxaca, Quesadilla, or Monterey Jack cheese
  • 1/4 cup red onion, sliced
  • 1 roma tomato, chopped
  • 1 to 2 jalapeƱos, sliced

Topping Options:

  • Guacamole
  • Crema Mexicana or sour cream
  • Chives

Instructions 

  • Preheat oven to 350 degrees F. Place your tortilla chips across the bottom of your cast iron skillet or baking sheet lined with parchment paper. Add beans evenly across the chips; sprinkle the grilled carne asada, shredded cheese, onions, tomatoes, and jalapeƱo slices across the chips evenly.
  • Repeat to build layers if youā€™re feeding a crowd. Bake until the cheese is melted and bubbling and veggies are warm, about 15 minutes for a single layer or 20 minutes for multiple layers. Serve immediately with your favorite toppings and donā€™t forget the guacamole.
  • Add the garlic, onion, jalapeƱo (optional), salt, and tomato (optional). Squeeze the lime juice over all the ingredients and give everything a gentle stir, but donā€™t overdo it.

Notes

Calories: 205kcal, Carbohydrates: 10g, Protein: 12g, Fat: 13g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 397mg, Potassium: 144mg, Fiber: 3g, Sugar: 1g, Vitamin A: 95IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 1mg

Originally published: January 2013. 
Photography: Jenna Sparks