This Carne Asada Nachos recipe tops blue corn tortilla chips with cheddar cheese, chopped carne asada, tomatoes, red onion, guacamole, sour cream and cilantro for an amazing taste.
These loaded nachos are the perfect hybrid between classic nachos and carne asada fries!
Some days I can’t believe how lucky I am.
I used to work in an office, where I’d spend hours upon hours putting together spreadsheets and reports, then sit back and look at all that I had accomplished and feel…..meh.
When I looked at this platter of Loaded Carne Asada Nachos, I felt fulfilled. And then I ate them all and just felt filled.
As if playing with food isn’t a cool enough job, sometimes I even get invited to step outside the house (crazy, I know) and attend events.
Earlier this week I had the chance to attend a fun BBQ over at this great bar here in town called East Burn.
I changed out of my yoga pants and into my look-how-brave-I-am-I’m-meeting-new-people pants and had a really great time!
I came home with a serious supply of Food Should Taste Good products including my very favorite Blue Corn Tortilla Chips.
These chips have been making regular appearances in my shopping cart for quite a while now, so I was pretty excited to have the chance to work with a brand who thinks like I do.
Food Should Taste Good™ believes in crafting better snacks, as they know food tastes best when it’s made with real ingredients. Hard to argue with that one, am I right?
I became obsessed with carne asada fries on my last trip down to San Diego, and I’ve been meaning to make my own version at home.
I decided to swap the fries out for these delicious chips because I LOVE a good crunch and don’t really like fry-guilt. It’s a real thing.
During the summer it seems like hardly a week goes by without a need for a good entertaining recipe.
These loaded carne asada nachos will be a complete hit at just about any get-together!
I know you can’t wait to face plant into this dish, so…are you ready to learn how to make carne asada nachos?
Here’s the Recipe!
- 1 (5.5 ounce) bag Food Should Taste Good(TM) Blue Corn Tortilla Chips
- 1 cup cooked and chopped carne asada*
- 1 cup chopped tomatoes
- 4 ounces grated cheddar cheese
- 1 cup guacamole
- 1/4 cup chopped red onion
- 1/8 cup chopped fresh cilantro leaves
- 1/8 cup sour cream
- Lime wedges for squeezing (optional)
- On an oven-safe platter, spread out the chips and top with the grated cheese. Broil in the oven with the door open, watching constantly until the cheese is bubbly and melted.
- Top with carne asada, tomatoes, sour cream, and guacamole. Garnish with onion and cilantro.
- Serve with lime wedges for squeezing, if desired.
*Here's how I prepare my carne asada:
Season both sides of the flank with salt, pepper, and a bit of lime juice. Broil 4-6 minutes per side on a rack. Allow to rest for 10 minutes, then slice against the grain and chop.
Amount Per Serving: Calories: 312|Total Fat: 23g|Saturated Fat: 8g|Trans Fat: 0g|Unsaturated Fat: 12g|Cholesterol: 57mg|Sodium: 485mg|Carbohydrates: 12g|Fiber: 5g|Sugar: 3g|Protein: 17g|
Nutrition information has been auto-calculated for your convenience.
Disclosure: I received compensation as part of my partnership with Food Should Taste Good. As always, my opinions (strange as they sometimes are), are entirely my own. I only work with brands I love; thank you for supporting the brands that support The Wanderlust Kitchen!
Food Should Taste Good Tortilla Chips are wholesome snacks that deliver on great taste, real, simple ingredients and sophisticated flavor. All Food Should Taste Good chips and crackers are non-GMO, certified Kosher and certified gluten-free. Many of the chip varieties are also certified vegan.
For more information, visit www.foodshouldtastegood.com.
Please note that this recipe is also known as: nachos de asada recipe, nachos de carne asada recipe, nachos con carne asada recipe, nachos with carne asada recipe, nachos carne asada recipe, nachos asada recipe, carne nachos recipe, carne asada nacho recipe, homemade carne asada nachos recipe, nacho carne asada recipe.
August 21, 2015 | Last Updated on January 15, 2021 by Linda