Man there must be a thousand different ways to make nachos. I found these nice little red and yellow peppers and was trying to think of how to use them and nachos seemed like a great idea so I got a flank steak and got to work. Marinate the flank steak overnight in some oil, fresh lemon juice, cumin, cilantro, minced garlic and salt and pepper. Pound the flank steak to about ¼ inch thickness, thinly slice and cook in batches in your cast iron skillet. Now slice up the peppers and sauté for a few minutes until just starting to soften a bit. Squeeze a half of a lemon over some white corn and black beans then toss with some dried oregano and you are ready to go. Layer white tortilla chips, flank steak, peppers, shredded Monterey Jack cheese, corn and beens until you have a few layers. Heat in a 350F over for about ten minutes. Top with salsa, sour cream, chopped green onions and cilantro. Enjoy!
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