steak and potato nachos

Steak and Potato Nachos

Start with a layer of crunchy tortilla chips, top it with dollops of mashed potatoes and then load it up with marinated steak, cheese, Pico de Gallo and salsa. These hearty nachos feed a crowd!

Prep Time:

8 h 20 min

Cook Time:

20 min



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  • 1 1/2 Pounds flank steak
  • 3 Tablespoons soy sauce
  • 3 Tablespoons lime juice
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons taco seasoning mix
  • 11 Ounces kettle style tortilla chips
  • 1 Package Bob Evans Original Mashed Potatoes
  • 8 Ounces Colby Jack cheese shredded
  • 1 Cup pico de gallo
  • 3 green onions sliced
  • 10 Ounces avocado verde salsa


  1. Cut flank steak into bite-sized pieces and place in a large zip-top plastic bag. Add soy sauce, lime juice, vegetable oil, and seasoning mix. Seal bag, turning to coat. Marinate steak in refrigerator at least 8 hours or up to 2 days.
  2. Preheat oven to 400°F.
  3. Remove steak from marinade; discard marinade. Cook steak in a large nonstick skillet over medium-high heat to desired doneness.
  4. Meanwhile, spread chips on a large baking sheet.
  5. Heat potatoes according to package directions; dollop potatoes over chips. Top with steak, and sprinkle with cheese.
  6. Bake 10 to 15 minutes or until cheese is melted.
  7. Top nachos with pico de gallo and green onions; serve with salsa.

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