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Sheet-Pan Steak Fajita Nachos Bake

Name: Sheet-Pan Steak Fajita Nachos Bake
Prep time: 23 min
Total time: 23 min
Cuisine: Tex-Mex
Ingredients: flank steak — 567 g; vegetable oil — 41 g; chili powder — 10 g; cumin — 5 g; smoked paprika — 5 g; salt — 6 g; red bell pepper — 100 g; green bell pepper — 100 g; yellow onion — 110 g; black beans — 425 g; tortilla chips — 255 g; shredded reduced-fat mexican cheese blend — 227 g; pickled jalapeño — 118 g; sour cream — 118 g; cilantro — 15 g; lime — 65 g

Sheet-Pan Steak Fajita Nachos Bake reads umami 5.6, citrus 4.8 and sourness 4.7 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 3.7 / 10
Sour & Bright — 6.2 / 10
Bitter & Earthy — 2.7 / 10
Rich & Fat — 4.5 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 5.6 · Citrus 4.8 · Sourness 4.7 · Richness 4.2 · Allium 3.6 · Salinity 3.3 · Sweetness 3.1 · Herbaceous 2.7 · Heat 2.5 · Smoke 2.2 · Earthy 2.0 · Funk & Ferment 2.0 · Fruity 1.8 · Warm Spice 1.5 · Bitterness 1.1 · Floral 1.0 · Nutty 0.9

What's in it (16)

flank steak — 567 g
vegetable oil — 41 g
chili powder — 10 g
cumin — 5 g
smoked paprika — 5 g
salt — 6 g
red bell pepper — 100 g
green bell pepper — 100 g
yellow onion — 110 g
black beans — 425 g
tortilla chips — 255 g
shredded reduced-fat mexican cheese blend — 227 g
pickled jalapeño — 118 g
sour cream — 118 g
cilantro — 15 g
lime — 65 g

Time & effort: about 23 min · effort: involved

Nutrition (per 100 g, engine-estimated): 234.3 kcal, 13.3 g protein, 10.5 g fat, 22.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Heat the oven to 425F. In a large bowl, toss the sliced steak with 1 tablespoon of the oil, the chili powder, cumin, paprika, and 3/4 teaspoon of the salt; set aside to season while you start the vegetables.
On a rimmed sheet pan, toss the bell peppers and onion with 1 tablespoon of the oil and the remaining 1/2 teaspoon salt; spread in an even layer and roast on the top rack until softened and charred at the edges, 12-14 minutes. Transfer to a bowl and set aside; keep the oven on.
While the vegetables roast, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the steak in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed until deeply browned, about 2 minutes per side for medium-rare (130F internal). Transfer to a plate to rest.
Wipe out the sheet pan and scatter the tortilla chips in an even layer.
Top the chips with the black beans, half the cheese, the roasted vegetables, the seared steak and any resting juices, the remaining cheese, and the pickled jalapenos.
Return the pan to the oven and bake until the cheese is fully melted and bubbling, 5-6 minutes.
Remove from the oven, dollop with the sour cream, scatter the cilantro over the top, and serve immediately with lime wedges.

Dishes with a similar flavor shape

Black Bean Soup with Lime Crema — Mexican
Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
Grilled Harissa Lamb Skewers — North African
White Bean and Brussels Sprout Hash with Fried Egg — American
Beef and Lamb Gyro Loaf with Tzatziki — Greek

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.