Ingredients

The following ingredients have 4 Servings
  • 18 oz bag tortilla chips
  • 1/2 lb Queso Oaxaca (Mexican cheese, shredded)
  • 2 tablespoons olive oil
  • 1/2 lb cooked filet mignon (cut into bite-sized pieces)
  • 1-12 oz can whole pinto beans
  • 1 cup cooked rice
  • 2 teaspoons taco seasoning
  • 1/2 teaspoon chili powder
  • Salt to taste (optional)
  • 4 cups romaine lettuce (shredded)
  • 1 avocado (diced)
  • 1/2 cup 5-Minute Restaurant Style Salsa
  • 1/4 cup sour cream
  • 1/2 bunch cilantro (loosely chopped)
  • 1 lime (cut into quarters)

Instruction

  • Preheat oven broiler to low setting and place oven rack in center position.
  • Spread tortilla chips on a large baking sheet.
  • Sprinkle Queso Oaxaca cheese over chips and set aside.
  • In a 10-inch, nonstick skillet over medium flame, add olive oil and heat until shimmering.
  • To the skillet, add filet mignon pieces, pinto beans, rice, taco seasoning, and chili powder; heat until thoroughly warmed, stirring as needed. (cooking tip: add a touch of water to this filling while heating if you want to create a juicier texture).
  • Meanwhile, place tortillas and cheese under broiler flame and heat until cheese is melted and chips are lightly toasted (about 3 minutes).
  • Remove chips and cheese from oven, scatter all topping ingredients over chips (steak, beans, rice, lettuce, avocado, salsa, sour cream, and cilantro).
  • Serve warm with lime wedges.