1/2lbcooked filet mignoncut into bite-sized pieces
1-12ozcan whole pinto beans
1cupcooked rice
2teaspoonstaco seasoning
1/2teaspoonchili powder
Salt to tasteoptional
4cupsromaine lettuceshredded
1avocadodiced
1/2cup5-Minute Restaurant Style Salsa
1/4cupsour cream
1/2bunch cilantroloosely chopped
1limecut into quarters
Instructions
Preheat oven broiler to low setting and place oven rack in center position.
Spread tortilla chips on a large baking sheet.
Sprinkle Queso Oaxaca cheese over chips and set aside.
In a 10-inch, nonstick skillet over medium flame, add olive oil and heat until shimmering.
To the skillet, add filet mignon pieces, pinto beans, rice, taco seasoning, and chili powder; heat until thoroughly warmed, stirring as needed. (cooking tip: add a touch of water to this filling while heating if you want to create a juicier texture).
Meanwhile, place tortillas and cheese under broiler flame and heat until cheese is melted and chips are lightly toasted (about 3 minutes).
Remove chips and cheese from oven, scatter all topping ingredients over chips (steak, beans, rice, lettuce, avocado, salsa, sour cream, and cilantro).