Steak Panchos
After a backyard asada, our family has leftovers for the whole week! One way we like to use our leftover fajitas (aside from tacos, of course) is Steak Panchos! We pile cheese, fajitas, fajita veggies, Traditional Botana Sauce, and your crema of choice on top of our Sea Salt Maíz Totopos and bake for best results—and by, “best results,” we mean cheese pulls on cheese pulls on cheese pulls!
3.75 16 Ratings
Steak Panchos
- gluten free •
- soy free
After a backyard asada, our family has leftovers for the whole week! One way we like to use our leftover fajitas (aside from tacos, of course) is Steak Panchos! We pile cheese, fajitas, fajita veggies, Traditional Botana Sauce, and your crema of choice on top of our Sea Salt Maíz Totopos and bake for best results—and by, “best results,” we mean cheese pulls on cheese pulls on cheese pulls!
Ingredients
Products Used
Directions
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Step 1
Preheat your oven to 350F and line a baking sheet with parchment paper. Evenly spread the bag of tortilla chips to cover the pan. -
Step 2
Add 1 Tbsp of oil to a large skillet and heat over medium-high. -
Step 3
Cook sliced beef with the seasoning pouch, sliced peppers, and sliced onions. -
Step 4
Stir and cook for 3-5 minutes or until done. -
Step 5
Top the chips with the cooked steak and veggies, finishing with shredded cheese. Bake for 5-10 minutes or until the cheese is melted. -
Step 6
Serve the panchos with Traditional Botana Sauce, sour cream, shredded lettuce, guacamole, and more!
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