Carne Asada Marinade
- ¾ cups orange juice
- cup lime juice
- 5 cloves garlic minced
- cup soy
- 2 teaspoons kosher salt
- 1 packet fajita seasoning
- 2 tablespoons brown sugar
- 2 lbs skirt steak
- 1 bag tortilla chips
- 1 bags steak fries cooked
- 16 oz black beans, drained
- 2½ cups cheddar cheese freshly shredded
- 2 tablespoons taco seasoning
- ¼ cup Mexican crema or sour cream
- 3 large avocados chopped & mashed
Cook/bake steak fries per instructions.
Brown the skirt steak in large skillet on high, cooking each side anywhere from 30 seconds to 1 minute. Remove meat from skillet and let it rest. Once cooled, thinly slice the meat against the grain.
Preheat oven 425 degrees. On a rimmed 9-by-13-inch baking sheet, evenly spread out tortilla chips, top with an even layer of steak fries and sprinkle across with taco seasoning. Add a layer of shredded cheese, and evenly spread out black beans, followed by the sliced meat and one more heaping layer of cheese. Bake until grated cheese is completely melted, about 7-10 minutes.
Top with avocado, pico de gallo and drizzle all over with crema. Serve right away.
Serving: 6g | Calories: 5805kcal | Carbohydrates: 408g | Protein: 334g | Fat: 333g | Saturated Fat: 107g | Polyunsaturated Fat: 53g | Monounsaturated Fat: 136g | Trans Fat: 3g | Cholesterol: 899mg | Sodium: 13584mg | Potassium: 8385mg | Fiber: 96g | Sugar: 57g | Vitamin A: 8202IU | Vitamin C: 188mg | Calcium: 3028mg | Iron: 41mg
*Nutrition information is a rough estimate.
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