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These hearty nachos are perfect for the Big Game. They are packed with flavor and will serve a crowd. Feel free to substitute grilled chicken, seafood, or crumbled sausage for the steak if you prefer. Or, hey, add any additional toppings that you like. Another great thing about this recipe is that you can prepare everything ahead of time and then assemble the nachos just as guests arrive. Set out any extra ingredients so that people can create their own nacho plates as they like. This way you won’t be stuck making multiple batches or juggling special requests.

Hungry for more? Check out the full recipe for these Carne Asada Nachos plus more football favorites.

INGREDIENTS

• 1 pound flank steak
• 1 tablespoon plus 1 teaspoon Emeril's Southwest Seasoning
• 2 tablespoons olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 1 tablespoon finely diced jalapeno pepper
• 1 teaspoon minced garlic
• 1 15.5 ounce can black beans
• 2 teaspoons salt
• Tortilla Chips
• 4 ounces grated cheddar or queso fresco cheese
• 4 ounces grated pepper Jack cheese
• 1 cup shredded lettuce
• 1 cup seeded and diced tomato or Pico de Gallo
• 1 avocado peeled, seeded and diced
• 1/2 cup sour cream, Honduran crema or plain yogurt
• Cilantro sprigs for garnish

DIRECTIONS

• Preheat the grill or a grill pan to medium-high heat.
• Rub the flank steak with 1 tablespoon of Emeril's Southwest Seasoning and set aside at room temperature for 1 hour.
• In a medium-size saucepan, heat the olive oil over medium heat. Once hot, add the onion and bell pepper and cook, stirring occasionally, for 4 to 5 minutes. Add the jalapeno, garlic, black beans, the remaining Southwest Seasoning and 1 teaspoon of the salt. Continue to cook for 10 to 12 minutes or until the liquid has mostly evaporated. Remove from the heat but keep warm.
• Season the steak with the remaining 1 teaspoon of salt. Transfer the flank steak to the grill and cook for 4 minutes per side. Transfer the steak to a platter and let it rest for 5 to 7 minutes. Slice the steak into very thin 2-inch long strips and then into bite size pieces.
• Preheat the oven to broil.
• To assemble the nachos, arrange a layer of chips on a heat-proof platter; sprinkle about 1/3 of each cheese over the chips, spoon 1/3 of the beans over the cheese and 1/3 of the beef over the beans. Repeat this process two more times. Broil the nachos for 2 to 3 minutes just to melt the cheese. Remove from the oven and garnish with the shredded lettuce, tomatoes, avocado and sour cream. Garnish with the cilantro sprigs.
• Serve immediately.

Preheat the oven and rub the flank steak with Emeril's Southwest Seasoning or the rub of your choice and set aside at room temperature for 1 hour.

Make the beans and, while they’re simmering, begin assembling all of the garnishes. Chop the lettuce and grate the cheeses so that you are ready to start layering when the steak and beans are ready.

Season the steak with the remaining 1 teaspoon of salt and heat the grill or a grill pan to medium-high. Transfer the flank steak to the grill and cook for 4 minutes per side for medium-rare. Once the steak is cooked to your liking, transfer it to a platter and let it rest for 5 to 7 minutes.

Begin layering the nachos with chips on the bottom, following with some of the beans and cheese.

Once the steak has rested, slice it very thinly across the grain, and then cut the strips into bite size pieces. If you are making the steak ahead of time, keep it wrapped in aluminum foil so that it stays warm, and slice it just before you’re ready to assemble the nachos. And don’t forget to have the oven preheated so that it’s ready when you want to put the nachos in the oven.

Add steak to the nachos in layers. And keep in mind that you can make this with whatever toppings you like. This recipe calls for three layers of chips, beans, steak and cheese. But if you want more steak, put more steak. Like a lot of cheese? Go for it!

After assembling the layers, broil the nachos for 2 to 3 minutes – just long enough to melt the cheese. Remove from the oven and add the shredded lettuce, tomatoes, avocado and sour cream as desired. Garnish with the cilantro sprigs.

Serve the nachos immediately and don’t forget to set out any remaining chips and toppings along with small plates so that guests can serve themselves and garnish their nachos as they wish. Enjoy!