On Saturday, I had a wonderful time with you at the Cabarrus Arena during the Greater Charlotte Home + Landscape Show. For the first time, “Dishin’ With Debbie” was LIVE with one of my favorite Big Game go-to’s: Beef Fajita Nachos.
Thanks to all who came out, and for those that couldn’t make it…here ya go!
1 lb. skirt steak
1 medium onion
1 green bell pepper
Stubb’s Hatch Chile Cooking Sauce (or your fajita seasoning of choice)
butter and oil for sauteing
assorted toppings: cheese, salsa, lettuce, cilantro, sour cream, lime
Slice steak across the grain into strips. Slice onion and pepper into strips. Melt a tablespoon of butter and oil in hot skillet. Add onions and saute until starting to soften and caramelize. Add peppers and cook until starting to soften, also. Remove vegetables from skillet and set aside to keep warm. Add a little more oil to skillet and sear strips of steak in small batches making sure not to crowd the pan. If using Stubb’s, sprinkle the dry seasoning pack over the steak per package instructions. Turn once after you’ve achieved a good sear on the first side. Cook to medium rare and add in cooking sauce. Add reserved vegetables back into skillet and finish with some of the finishing sauce included in kit, if using. Heat oven to broil. Spread chips on a foil lined sheet tray, or in another large cast iron skillet. Layer cheese. Then add the cooked fajita mixture using a slotted spoon to avoid getting too much of the cooking sauce in the pan. Top with more cheese and broil until cheese is melted. Add favorite fresh toppings and a squeeze of lime. Enjoy!