What’s for Dinner: Crockpot Carne Asada Nachos - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Crockpot Carne Asada Nachos

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Crockpot Carne Asada Nachos

How Sweet It Is

Serves 4

Alright, I know I’ve posted two crockpot recipes in a row, but I just made this last weekend and it’s fabulous. Just looking at the photo makes you hungry, doesn’t it? Two friends and I each made a batch of this and did a little taste-test experiment one night when our families got together. I followed the recipe exactly as it’s printed below, my friend Michelle marinated her meat in the spices and beer overnight, then threw it in the crockpot without searing the meat first, and our friend Katie bought pre-marinated carne asada and grilled hers on the bbq. The results? All were delicious of course. The bbq meat tasted different from the others, but that was to be expected. Between the two crockpot options, searing the meat first did seem to give it a stronger flavor overall. But with all those toppings piled on, it's a winner no matter how you want to make it. This is a great special occasion meal!

Ingredients

1.5 pound flank steak
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 tablespoons olive oil
8 ounces of your favorite beer (I used a leftover summer ale)
1 ripe avocado
1 lime, juiced
1/2 cup fresh cilantro, torn
1 bag of tortilla chips
8 ounces of monterey jack cheese, freshly grated
1/2 cup sweet corn (cooked or fresh)
1/2 pint grape tomatoes, halved
1/4 cup sour cream or greek yogurt

Directions:

In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.

After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips – it may be tender from the crockpot and fall apart, and that is fine.

In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.

Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!

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