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Steak and Shrimp Nachos


STEAK NACHOS
Ingredients
8 cups tortilla chips
1 pound chopped steak for tacos
15 ounces black beans or pinto beans rinsed and drained
1 cup bottled chunky salsa
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers cheddar cheese, Colby and Monterey Jack cheese, and/or Mexican cheese blend (6 ounces)
Optional toppings such as thinly sliced green onion snipped fresh cilantro, seeded and chopped fresh jalapeno pepper, pickled jalapeno slices, sour cream, and/or bottled chunky salsa
Instructions
Preheat oven to 350 degrees F. Spread two-thirds of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook chopped steak over medium heat until brown. Drain off fat.
Add the beans and the 1 cup salsa to the beef. Spoon about two-thirds of the mixture over chips. Sprinkle with 1 cup of the cheese. Bake about 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake about 10 minutes more or until cheese melts.
If desired, top with green onion, cilantro, jalapeno pepper, pickled jalapeno slices, sour cream, and/or additional salsa.
Notes
Ribeye is a great steak for this.

SHRIMP NACHOS

INGREDIENTS
Blackened seasoning-
¾ teaspoon paprika
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon dried thyme
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon oregano
Pico De Gallo-
4 plum tomatoes (seeded and diced)
1 small white onion (finely chopped)
2–3 jalapeño peppers (seeded and chopped)
½ cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
salt (to taste)
Other-
1lb raw medium shrimp (peeled and deveined with tails removed)
Vegetable oil (for frying)
1 bag tortilla chips
2 cups shredded Mexican cheese blend
2 cups shredded iceberg lettuce
½ cup Mexican crema
3 green onions (sliced)
INSTRUCTIONS
In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.
In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.
Heat a little bit of vegetable oil in a large skillet over medium-high heat. Season the shrimp with the blackened seasoning. Add the shrimp and sauté for 5-8 minutes, turning occasionally, until fully cooked.
Layout of the tortilla chips on a large baking sheet or individual microwave-safe plates. Top the tortilla chips evenly with the shredded cheese. If you are using a baking sheet place into the oven and bake at 350 degrees F. until the cheese has melted. If you are using a plate, you can microwave it until the cheese melts.
Top with pico del gallo, crema, lettuce, shrimp and green onion.