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Loaded carne asada street nachos topped with grilled steak, melted cheese, avocado, pico de gallo, crema, cotija cheese, and jalapeños on a sheet pan.
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Carne Asada Street Nachos

These carne asada street nachos are loaded with juicy charred steak, melty Oaxaca cheese, creamy avocado, tangy crema, fresh pico de gallo, and crispy tortilla chips for the ultimate restaurant-style nacho experience at home. Perfect for parties, game day, or an easy Tex-Mex dinner packed with bold street taco flavor.
Course Appetizer, dinner, Party Food
Cuisine Mexican, Tex-Mex
Keyword carne asada appetizer, carne asada nachos, carne asada street nachos, cheesy steak nachos, game day nachos, grilled steak nachos, loaded nachos, loaded steak nachos, mexican nachos, Mexican street food nachos, party nachos, sheet pan nachos, street taco nachos, Tex-Mex nachos
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Servings 6 servings
Calories 690kcal
Cost $28 for entire recipe

Equipment

  • Grill or cast iron skillet
  • Large sheet pan
  • Mixing bowl
  • Tongs
  • Knife and cutting board
  • Cheese grater
  • Measuring cups and spoons
  • Aluminum foil optional for easier cleanup

Ingredients

Carne Asada Marinade

  • 1 ½ pounds skirt steak or flank steak
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • Juice of 1 tablespoon orange juice
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 4 garlic cloves finely minced
  • 1 jalapeño finely minced
  • 1 ¼ teaspoons cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped cilantro

Nachos

  • 12 ounces thick restaurant-style tortilla chips
  • 2 cups shredded Oaxaca cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup shredded sharp cheddar cheese
  • ½ cup crumbled cotija cheese

Toppings

  • ½ cup pico de gallo thoroughly drained
  • 1 avocado diced
  • ¼ cup Mexican crema
  • ¼ cup diced white onion
  • 2 tablespoons chopped cilantro
  • Pickled jalapeños
  • Lime wedges

Instructions

  • In a mixing bowl, whisk together olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, garlic, jalapeño, cumin, chili powder, smoked paprika, salt, pepper, and cilantro.
  • Add the steak and coat completely in the marinade. Cover and refrigerate for 2-6 hours.
  • Heat a grill or cast iron skillet over very high heat until nearly smoking.
  • Remove excess marinade from the steak and cook for 3-5 minutes per side depending on thickness and desired doneness.
  • Transfer the steak to a cutting board and let rest for 10 minutes before chopping finely against the grain.
  • Preheat the oven to 425°F.
  • Spread the tortilla chips evenly on a large sheet pan and bake for 2-3 minutes to crisp slightly.
  • Layer half the chips with half the Oaxaca cheese, Monterey Jack cheese, cheddar cheese, and chopped steak.
  • Repeat with another layer of chips, cheese, and steak.
  • Bake for 5-6 minutes until the cheese is melted and bubbling.
  • Optional: Broil for 30-45 seconds for extra bubbly golden cheese.
  • Top with pico de gallo, avocado, crema, onion, cilantro, cotija cheese, and pickled jalapeños.
  • Finish with fresh lime juice and serve immediately.

Notes

🥩 Best Steak for Carne Asada Nachos

Skirt steak gives the most authentic street-style flavor because it develops a rich char and stays juicy when cooked over very high heat. Flank steak also works well if needed, but skirt steak provides a more traditional carne asada texture and stronger beef flavor.

🧀 Cheese Tips for the Best Nachos

Freshly shredded Oaxaca and Monterey Jack cheese melt smoother than pre-shredded cheese and create the best cheese pull. Oaxaca cheese gives these carne asada street nachos a more authentic texture and flavor.
If Oaxaca cheese is unavailable, low-moisture mozzarella can be used as a substitute.

🌮 How to Keep Nachos Crispy

Pre-baking the tortilla chips for a few minutes before assembling helps create restaurant-style crispy nachos that hold up better under heavy toppings.
Draining the pico de gallo before adding it to the nachos is also important because excess moisture can soften the chips quickly.
For the crispiest texture, serve the nachos immediately after baking.

🔥 Cooking the Carne Asada

Cooking the steak in a very hot cast iron skillet or on a charcoal grill creates the smoky caramelized edges that make authentic carne asada nachos taste so flavorful.
Remove excess marinade before cooking so the steak chars properly instead of steaming.
Thin cuts like skirt steak cook quickly, so avoid overcooking to keep the meat tender and juicy.

🥑 Easy Customization Ideas

These loaded carne asada nachos are easy to customize with extra toppings and sauces.
Popular additions include:
  • Roasted Mexican street corn
  • Chipotle crema
  • Guacamole
  • Queso blanco
  • Black beans
  • Pickled onions
  • Jalapeños
  • Fresh salsa verde

🧊 Storage Tips

Carne asada can be made ahead and refrigerated for up to 4 days.
For best results, store the steak separately from the chips and toppings, then assemble fresh nachos before serving.