Total Time 40 Minutes
Spice Level Mild
- 1/4 teaspoon coarsely ground black pepper
- 2 x 225g sirloin steaks
- 3 tablespoons olive oil
- 250g shallots, halved and sliced into thin wedges
- 250g chestnut mushrooms, sliced
- 1 x 185g pack Old El Paso™ Tortilla Nachips™
- 200g ready-grated Cheddar and mozzarella cheese mix
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped thyme
- 125g Old El Paso™ Soured Cream
- Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Sprinkle the black pepper over the steaks.
- Heat 2 teaspoons of the oil in a large oven-proof frying pan over a high heat. Add the steaks and cook for 3-4 minutes on each side until seared and cooked to rare or medium rare (see Tips). Remove the steaks from the pan, cover and set aside.
- Add the rest of the oil to the pan and cook the mushrooms and onions over a high heat for 3-4 minutes, stirring all the time, until golden and just tender. Stir in half the parsley and thyme and season with salt and pepper, to taste. Remove from the pan and set aside. Wipe out the pan with kitchen roll. Thinly slice the steaks into bitesize pieces.
- Spread half the Nachips™ in the base of the pan and top with a quarter of the cheese followed by half the steak strips, onion and mushrooms and another quarter of the cheese. Repeat the layers once more. Cook in the oven for 8-10 minutes until the cheese has melted. Garnish with the remaining parsley and thyme and serve with the soured cream.
- Choose fairly thick steaks and take care not to over cook in the frying pan – they should still be pink when sliced as they will cook a little more in the oven.
- If you don’t have an ovenproof frying pan then layer up the nachos in a large shallow ovenproof dish for baking.