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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Crockpot Carne Asada Nachos Recipe

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This recipe for Crockpot Carne Asada Nachos is from Agnello Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. - flank steak (or sirloin)
1 tsp. - salt
1 tsp. - pepper
1 tsp. - paprika
1 tsp. - onion powder
1/2 tsp. - garlic powder
1/4 tsp. - chili powder
1/4 tsp. - ground cumin
2 Tbsp. - olive oil
8 oz. - beer
1 - avocado
1 - lime; juiced
1/2 c. - cilantro; fresh, torn
1 bag of tortilla chips
8 oz. - Monterey jack cheese; grated
1/2 c. - sweet corn (fresh or cooked - I used a can of the bi-color or white kernel corn)
1/2 pt - grape tomatoes; halved
1/4 c. - sour cream or plain Greek yogurt
Directions:
Directions:
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crock pot. Cover with beer, then cover the pot and cook the steak on low for 6 hours.

After 6 hours, remove the steak from the liquid and place on a cutting board to rest for 15 minutes. Slice against the grain, cutting into thin strips - it may be tender from the crock pot and fall apart.

In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.

Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn on the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 - 3 minutes. Remove the nachos and immediately cover them with tomatoes, guacamole, sour cream and remaining cilantro.

 

 

 

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