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Fancy Nachos

An easy, quick meal with some healthy additions to upgrade your college days nachos.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 1 Bag Blue Corn Tortilla Chips
  • 1 Can Refried Beans
  • 1 LB Skirt Steak OR Carne Asada Meat
  • 1 TSP Salt
  • 1 TSP Cumin
  • 1 TSP Chili Powder
  • 1/2 TSP Lime Juice
  • 1 TBSP Oil of Choice I like grapeseed or avocado
  • 2 C Cabbage Mix I usually find good mixes in the coleslaw section
  • 3 Sliced of Thick Cut Bacon I use beef bacon, and like to cut it into cubes
  • 2 C Arugula
  • 2 Tomatoes Diced
  • 1/4 C Cilantro Chopped
  • 4 Green Onions Chopped
  • 3 Radishes Sliced
  • 1 C Colby Jack Cheese Shredded
  • 1/3 C Queso Fresco OR Cotija Cheese
  • Sour Cream For Dollups
  • 1 Large Avocado Sliced

Instructions
 

  • Preheat oven to 350 F. In a large pan, heat oil over medium-high. In a bowl, combine asada meat with cumin, chili powder, salt, and lime juice. Once it is fully coated and the oil is hot, add to your pan. Cook until the juices are reduced by half, and the meat is cooked completely through. Remove from the pan and put aside.
  • Keeping the heat at medium, add your cabbage to the pan and cook for 1-3 minutes, until cabbage is softened. Sprinkle a little salt over it and remove from the pan. Add the can of refried beans to the pan and cook until heated through. Remove beans from the pan and cook your bacon until it is crisp.
  • Assemble your nachos by layering the chips, then beans, meat, arugula and cooked cabbage, tomatoes, and colby jack cheese. Cook in the oven for 10 minutes. Remove, and finish topping with queso fresco/cotija, avocado, sour cream, radish, cilantro, green onions and bacon. Dish up, and enjoy!