Ingredients

• 1 , 1 ½-pound
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoons ground dried chipotle pepper
• 1 tablespoon vegetable oil

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Nutrition per serving