Carne Asada Skillet Nachos

Skillet Nachos are my spirit animal! They make everything better and it’s an art form to craft the perfect nacho platter. It’s equal parts freshly fried chips, plenty of queso, some melted cheese to boot and tons of toppings like carne asada, guacamole. pico and more!

Carne Asada Skillet Nachos from (@whatsgabycookin)


These carne asada skillet nachos are my life! They are perfect for your cinco de mayo celebrations and just about any other day of the week if you ask me! The ratio of chips to toppings is perfect too! If you love this recipe, you HAVE to try my game-changing Carne Asada Nacho Fries. Seriously epic.

Carne Asada Skillet Nachos from (@whatsgabycookin)

The art of the nacho goes like this... you need a base of chips. Freshly fried is preferred and I'm having a moment with flour tortillas from Old El Paso. EACH chip needs some melted cheese AND queso otherwise it's pretty much naked just sitting there being sad. Once there is some cheese, in any form on top, you can stick it in the oven, melt everything and then top it with all the fixings! It's very very very important to load it up - guacamole, pico, carne asada, the works... it needs to be a party on every chip!  Carne Asada Skillet Nachos from (@whatsgabycookin)

Carne Asada Skillet Nachos

Author: Gaby Dalkin
5 from 1 vote
It’s equal parts freshly fried chips, plenty of queso, some melted cheese to boot and tons of toppings like carne asada, guacamole. pico and more!
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Course Appetizer, Dinner
Cuisine Tex Mex
Servings 8 servings


  • 1 package Small Old El Paso Flour Tortillas
  • 2 cups carne asada recipe below
  • 1 recipe queso recipe below
  • 4 ounces Monterey jack cheese freshly grated

For the Queso:

  • 1 tablespoon butter
  • 1 garlic clove minced or pressed
  • 1 tablespoon flour
  • ½ cup milk
  • 4 ounces monterey jack cheese freshly grated
  • kosher salt and freshly cracked black pepper

For the Carne Asada

  • 1 pound flank steak
  • 4 garlic cloves roughly chopped
  • 1 jalapeno roughly chopped
  • 1 cup cilantro roughly chopped
  • 2 limes juiced
  • 1 orange juiced
  • ½ cup olive oil
  • Kosher salt and freshly cracked black pepper



For the Tortillas

  • Cut the tortillas into 6 triangles each. Add about 1 cup of grapeseed or vegetable oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are golden and crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt and repeat for the remaining tortilla wedges.

For the queso:

  • Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.

For the Carne Asada

  • Place the flank steak in a large baking dish and cover with the marinade for 4-5 hours. Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing. Chop for the nachos.
  • Using 1 regular sized cast iron skillet, layer a handful of the tortilla chips and top them with the carne asada and shredded Monterey jack. Stick the skillet into a 350 degree oven to melt the cheese. Once melted, remove and drizzle with the queso. Then, sprinkle with the pico de gallo, guacamole, cilantro, jalapeños.


Of course you can use store-bought chips, no worries. And it also depends on who is coming over and what size skillets you have. Make a large pan for lots of people or smaller pans for couples to share.

Nutrition Information

Calories: 503kcal | Carbohydrates: 26g | Protein: 24g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 482mg | Potassium: 506mg | Fiber: 4g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 20mg | Calcium: 315mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. Simply love this recipe. I have made it several times for my family and they love it. Along with the fresh pico, outstanding. I always take pictures of it and tease my co-workers. Thank you

  2. Hello! This looks seriously good! But here in France we do not have Monterey Jack cheese. Can I replace it with gouda? Or maybe Cheddar?

  3. Hello! This looks seriously good! I need to make it this weekend! But here in France we do not have Monterey Jack cheese. Can I replace it with gouda? Or maybe Cheddar?

  4. Okay, I'm normally not compelled to comment on things. But I made these for dinner tonight and I seriously had to take a picture of them and send it to a bunch of my friends and tell them to make them. Like right now! Lol They were delicious! Thanks for a great recipe. The carne asada was to die for!

  5. Oh wow... I have recently discovered that queso on nachos is waaay better than plain old melted cheese... love your version Gaby!

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating