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The Ultimate Steak Nachos

When I went to school in Seattle, I was introduced to the glorious gift of Matador Happy Hour Nachos. This was a huge mountain of nachos covered with every delicious topping you can imagine, and it was only $5. It was a ritual for us to end the day with a trip to the Matador at 10pm. Some of my favorite memories included friends sitting in those booths laughing and talking over a beautiful plate of nachos that made your hands so messy but your heart so happy.

I have been out of Seattle for six years now and the one thing I miss most about being in a city is the good Happy Hour food. In order to compensate for that deep longing, I have been working on recreating my favorite foods in our own kitchen. After many years, I think I can finally say I have my ultimate Matador nachos recreated in Central Montana, topped with our very own grass fed sirloin steak.

Can you say yummy, yummy, yummy in the way that J. Biebs does when you get a taste of these?

These nachos have everything: homemade queso, melted colby jack, pico de gallo, roasted corn, black beans, and enough cilantro and lime to go on for days. It's all baked and then broiled nicely in the oven to make everything hot and crispy.

The best part is, not only am I feeding my cravings, but Tye and the kids love nacho night. It's messy, it's noisy, it's silly, and by the end of it we are all full, happy, and wishing we had more room in our stomachs for one more bite.

This recipe takes a good bit of prepping but the prepwork is easy and so worth it. I have even made some of the toppings the day before and had them ready to go when the time comes to put the nachos together. I also recently discovered the beauty of homemade queso. Most recipes I kept finding used American cheese and I couldn't get on that train. Really I think queso can be made with any good cheese. I've made it with sharp cheddar, colby jack, and white cheddar. Regardless, it's delicious.

Matador, you might have to watch out. Moccasin Mountain Beef Nachos might put up a fight for best nachos in the nation.



sirloin steak

tortilla chips

2 cups colby jack cheese

2 cups frozen or fresh corn

1 15 oz can of black beans, rinsed and dried

sour cream



pico de gallo




3 avocados, peeled, pitted, mashed

1 tsp salt

1/2 lime

1/4 cup chopped cherry tomatoes

1/2 tsp garlic powder

1/2 tsp onion powder

1 TBS sour cream

2 TBS fresh chopped cilantro


2 TBS butter

1 TBS flour

1/2 cup whole milk

2 cups colby jack mix shredded cheese

pinch of salt

1 tsp chopped cilantro

1 4 oz can of chopped green chiles

1/4 cup chopped cherry tomatoes


2 cups chopped cherry tomatoes

1/4 cup finely chopped onion ( I use whatever I have on hand but I prefer sweet onion)

1/4 cup of finely chopped fresh cilantro

1 big squeeze of lime

pinch of salt

NOTE: Read the instructions ahead of time before you begin. Some of the steps require time.


1. Heat your grill to high. Preheat your oven to 350.

2.Brush steaks genero