Loaded Carne Asada Nachos with Habanero Ginger Sriracha

These loaded carne asada nachos are the ultimate game day snack that is sure to be a touchdown at any football gathering. The combination of the fresh crispy tortilla chips, tender carne asada, melted cheese, and spicy toppings like the Habanero Ginger sriracha will have everyone’s taste buds doing a victory dance.

These loaded nachos are easy to share and packed with flavor, making them the perfect fuel for game day.

So grab a plate, get ready for some football and enjoy the deliciousness of loaded carne asada nachos!


NEW RECIPE – Loaded Carne Asada Nachos with Habanero Ginger Sriracha. The perfect game day snack to kick off the start of the NFL Playoffs. 🏈 Let us know what team you’re rooting for in the comments! #gameday #nflplayoffs #sriracha #nachos #hotsauce #habanero #loadednachos #footballsnacks #recipe #srirachaoneverything

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Loaded Carne Asada Nachos with Habanero Ginger Sriracha


Ingredients for the Nachos
Mexican cheese, shredded
Black beans, salted
3 tbsp Fix Hot Sauce, Habanero Ginger Sriracha
Sour cream
Jalapeno, diced
Cilantro, minced for topping off
Green onions, diced for topping off
Ingredients for the Carne Asada
1.50 lbs Outside skirt steak
Sea salt, season heavily on the steak
Ingredients for the Fried Tortilla Chips
3 Bags of corn tortillas (fresh), cut into fourths
2 bottles of canola oil (48 fl oz)
Ingredients for the Pico De Gallo
4 Roma tomatoes, diced
½ White onion, diced
Cilantro, minced
Lime, cut into half to squeeze
Salt and pepper, to taste
Ingredients for the Gaucamole
4 Avocados, smashed
½ White onion, diced
1 Roma tomato, diced
Cilantro, minced
½ Jalapeno, diced
Lime, cut into half to squeeze
Salt and pepper, to taste


To prep the pico de gallo:

Start by dicing the Roma tomatoes and finely chopping the white onion. Next, chop up some fresh cilantro leaves.

Combine the tomatoes, onion, and cilantro in a bowl.

Squeeze the juice of a lime over the mixture, Season with salt and pepper to taste. Once done, give it all a good mix and let it sit for about 15 minutes in the fridge to let the flavors meld together.

How to make tortilla chips:

Start by heating up canola or vegetable oil in a deep pot or a deep fryer. You’ll want enough oil to submerge the tortillas completely.

Using a sharp knife, cut the stack of corn tortillas into half horizontally, creating two equal-sized halves. Repeat the process again and cut the tortillas vertically, resulting in four equal-sized quarters.

While the oil is heating up, separate the fresh corn tortillas and stack them up. Carefully place a couple of tortillas at a time into the hot oil. Be cautious to avoid any oil splatters when placing the tortillas into the pot to fry.

Fry the tortillas for about 30 seconds to 1 minutes or until it becomes crispy and golden brown. Once done, use tongs or a slotted spoon to remove the fried tortillas from the oil into a finished bowl. Sprinkle the tortillas with some salt. Repeat the process with the remaining tortillas, making sure not to overcrowd the pot.

To prep and grill the carne asada:

Start by prepping your skirt steak. Make sure to trim any excess fat or silver skin from the steak.

Sprinkle both sides of the skirt steak generously with salt. This will help enhance the natural flavors of the meat. Let the salted steak sit at room temperature for about 20-30 minutes before grilling. This allows the salt to penetrate the meat and helps tenderize it.

While the steak is resting, preheat your grill to high heat. Once the grill is hot, place the skirt steak directly on the grates.

Grill the steak for about 3-5 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of around 130-135*F.

Remove the skirt steak from the grill and let it rest for a few minutes to allow the juices to redistribute. After resting, you can either slice the skirt steak against the grain into thin strips or cut it into small bite-sized pieces.

To prep the guacamole:

First, cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Mash the avocados with a fork until you reach your desired consistency.

Dice the white onion, Roma tomato, and jalapeno (remove the seeds if you want less heat). Then chop up some fresh cilantro leaves.

Add the diced onion, tomato, jalapeno, and cilantro to the mashed avocados. Squeeze the juice of a lime over the mixture. Season with salt and pepper to taste.

Give everything a good mix, making sure all of the flavors are well combined. Taste and adjust the seasoning if needed.

To assemble the loaded nachos:

Start by arranging a layer of fried tortilla quarters on a large serving platter or baking sheet.

Sprinkle a generous amount of Mexican cheese over the tortillas, ensuring each chip is covered.

Next, evenly distribute the cooked carne asada over the cheese-covered tortillas.

Spoon some black beans onto the nachos, scattering them across the entire platter.

Repeat the layering process with another round until all of your ingredients are used. You can create as many layers as you prefer, but make sure to end with a final layer of cheese on top.

Once your nachos are fully loaded and ready to bake, place the platter or baking sheet in a preheated oven at 350*F for about 10-15 minutes (or until the cheese melts and the toppings are heated through).

Carefully remove the nachos from the oven. Add the additional toppings such as sliced jalapenos, pico de gallo, cilantro, green onions, and the guacamole.

Drizzle the loaded nachos with sour cream and Fix Hot Sauce, Habanero ginger sriracha. Now you have a scrumptious plate of loaded nachos ready to enjoy!

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Hey there! My name is Jennifer and I love to cook almost ANYTHING you can think of in the kitchen, especially when it comes to a balance of clean eating and comfort foods. There is always a way to enjoy both!

Food is a huge component of my life - it is a lifestyle that I have incorporated by creating my own recipes, tracking calories, and being in tune with nutritional facts. Concocting recipes to share with my followers is a passion of mine to show you all that you can still eat whatever you want without sacrificing health!