• 8dbf068d3944d9b710c9bf3aaf83b247

Crockpot Carne Asada Nachos

Tasty Nachos that take forever to make

Prep
Cook
Serves 4people
Ingredients
3/2
lb flank steak
1
tsp salt
1
tsp pepper
1
tsp smoked 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 of your favorite beer (I used a leftover summer ale)
1
ripe avocado
1
lime, juiced
1/2
cup fresh cilantro, torn
1
bag of tortilla chips
8
oz of monterey jack cheese, freshly grated
1/2
cup sweet corn (cooked or fresh)
1/2
pt grape tomatoes, halved
1/4
cup sour cream or greek yogurt
Directions
1.
In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all 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 crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.
2.
After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips - it may be tender from the crockpot and fall apart, and that is fine.
3.
In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.
4.
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 the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!

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