Fight Night Nachos

Fight Night Nachos
Servings: 8


  • Vegetable oil
  • 1 pound skirt steak
  • 1 can (15.5 oz.) low-sodium black beans, drained
  • 1 can (14.5 oz.) corn, drained
  • Salt and freshly ground black pepper
  • 1 bag (16 oz.) tortilla chips
  • 8 ounces shredded Monterey jack cheese
  • 8 ounces shredded cheddar cheese
  • 1/4 cup red-chile sauce
  • 1/4 cup Green Sauce, plus more for dipping

Make It

1. Preheat the oven to 400 degrees F.

2. Heat a grill pan or skillet to medium-high. Cover the bottom with a thin film of oil and add steak. To cook the steak medium-rare, sear it for about 5 minutes per side, or until a thermometer inserted into the center registers 145 degrees F, then let it rest on a cutting board for at least 5 minutes.

3. In a medium saucepot, mix together the beans and corn, a pinch of salt, and 1-2 Tbs. water; heat over medium-low until the mixture is warmed through. Taste for salt and black pepper.

4. When the steak has rested, thinly slice it against the grain into 1- to 2-inch-wide strips. (Against the grain means perpendicular to the grain; this makes it more tender.) Cut the thin strips into 1- to 2-inch pieces.

5. Add the tortilla chips to a medium baking dish. Sprinkle on half the cheeses, then the steak pieces, followed by the bean-corn mixture. Ladle on red-chile sauce to taste; top with the remaining cheeses.

6. Bake until the cheese begins to bubble, about 10 minutes. Remove from the oven to a trivet, and spoon 1/4 cup Green Sauce into the middle of the dish so people can dip into it. Serve with more Green Sauce, for additional dipping.


  • Reprinted from Back to the Kitchen by Freddie Prinze Jr. Copyright (c) 2016 by Freddie Prinze Jr. By permission of Rodale Books. Available wherever books are sold.