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Tex Mexican
Tex Mex Nachos

Kat's Cheese Steak Nachos

1 tablespoon canola or vegetable oil
1 cup each:
-chopped onion
-chopped red and green bell peppers
-chopped cooked steak or deli roast beef (about 4 ounces)
salt and freshly ground pepper
2/3 cup blue corn chips
3 cups shredded cheddar or provolone cheese


Prepare the vegetables and steak: Heat the oil in a large skillet on medium-high heat. Dump in the onion and stir to coat. Cook the onion without stirring until the bottom edges start to turn color. Stir and continue cooking, about 3 minutes total, until onion pieces are lightly browned. Stir in the peppers and cook them, stirring only occasionally, until the whole vegetable mixture is browned but not charred, another 3 to 5 minutes.

Push the vegetables aside and fry the steak in the same pan until browned (about 2 minutes), sprinkling generously with salt and pepper to taste. Stir the streak and vegetables together into one mixture. This mixture may be cooked a day in advance and refrigerated; bring to room temperature or heat slightly before using.

When ready to cook the nachos, heat the oven to 475°F, or preheat the broiler, with the rack 7-inches from the top of the oven or the heat source.

Arrange the chips on a 12x18-inch baking sheet or ovenproof platter (if making two trays, use two baking sheers). Top the corn chips with cheese. Sprinkle on the steak and vegetables. Bake each tray 4 to 6 minutes, or broil, until cheese is melted and bubbly. Serve hot.
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