Courtesy of Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion (William Morrow Cookbooks, 2012)
|3 Tbs extra-virgin olive oil||One 2.25-ounce can sliced black olives, drained|
|1 lb boneless top sirloin steak||2 green onions, thinly sliced (use green and white parts)|
|Kosher salt and freshly ground black pepper||2 Roma tomatoes, chopped|
|1 15-ounce can black beans||1/4 cup chopped fresh cilantro|
|1/2 tsp ground cumin||Sour cream|
Preheat the oven to 350°F. Place a large skillet over medium-high heat.
Rub 1 tablespoon of the olive oil on both sides of the steak, and season the steak generously with salt and pepper. Add the remaining 2 tablespoons oil to the skillet, and cook the steak for 5 minutes on each side for medium-rare. Remove the steak from the skillet and transfer it to a cutting board. Allow the steak to rest for 5 minutes.
While the steak is resting, prepare the black beans: Pour the beans into a strainer and rinse them. Place the beans and the cumin in a medium saucepan, and heat over medium heat for 5 minutes, or until warmed through.
Cut the steak into 1/3-inch cubes.
Layer the tortilla chips on a large baking sheet, sprinkling cheese between the layers of chips. Sprinkle the chips with a top layer of cheese, and then with the steak bits, black beans, olives, and green onions. Bake for 10 minutes, or until the cheese has melted.
Scatter the tomatoes and cilantro over the nachos. Spoon a big dollop of sour cream on top, and serve immediately.
Other great toppings to consider: pepper Jack cheese, chopped red onions, sliced jalapeños, peperoncini slices, shredded chicken, guacamole, salsa.
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