Beef Fajita Nachos

I said I would post the recipe for my awesome, Super Bowl, Beef Fajita Nachos and I am nothing if not a woman of my word.

Ingredients

2 lbs beef skirt steak

2 very ripe avocados

1 tomato, diced with the pulp removed

12 corn tortillas

I don't have accurate measurements of the following so just use how much you like:

Cumin, garlic powder, onion powder, paprika, cayenne pepper, salt, black pepper

Cheese and sour cream

For the fajitas, make a dry rub of cumin, onion powder, paprika, cayenne, salt and black pepper. Rub all over the meat, cover, and refrigerate for an hour. When you're ready to cook it, put in on a baking sheet in the oven at 350 for thirty minutes, turning over halfway. If you're a good cook, you can trim the membrane before you do the rub so you won't have to yank the meat when eating it buuuuut if you're lazy like me, don't bother. Once it's done, cut into bite sized strips.

Do not use store bought tortilla chips when making nachos. Making your own chips is so easy and they are waaaay better quality! Also, they're better for stacking since they won't fall apart like store bought chips will. Grease a pan with oil. Brush each tortilla with olive oil and stack into fours; cut into quarters. Make sure you also brush the sides with oil so they don't burn. Bake 12-15 minutes at 350.

The riper the avocado, the easier to mash! Mash the avocados, add cumin, garlic, and onion powders to taste and mix well. Add the tomatoes. You want to remove the pulp because if you don't, your guac will turn out runny and that's just gross!

Top with sour cream, cheese, and jalapenos! I forgot the jalapenos :( I had planned on making individual nachos because that's the best way to eat them but I was running late so I just stacked everything on top of each other. They were still delicious!