These loaded nachos are made with waffle fries, steak and Tex-Mex cheese then topped with barbecue sauce, salsa, onions, and cilantro. All cooked on a sheet pan to make clean up a snap.
This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine.
Some days my job is incredibly difficult. I either spend long hours standing in one place or sitting hunched over my computer screen. Other days my job is pure joy. Today is one of those days filled with pure nacho filled joy!
I mean, how many people get to make loaded waffle fry nachos piled high with Tex-Mex cheese and steak for a living? Not many. I’m a lucky girl. Recipe development has its rewards. These gorgeous nachos are definitely a huge perk of the job.
This gal spent the day taste testing all of McCain Seasoned Fries. I wanted to be sure to use the right fry for the job. So I worked my way through piles of fries to find the perfect one for this recipe. The waffle fries were the winner for this particular recipe.
I needed a fry that would hold up to everything I was going to pile on top of it. McCain Seasoned Waffle Fries are thick enough to handle all the steak, cheese, sauce, salsa, onions, and cilantro I could toss on top of it. Each waffle fry would hold a ton of toppings.
For this recipe I used a sheet pan to cook the steak. Then I used the same sheet pan to cook the nachos. The trick to less clean up is to use tinfoil under the steak. Do not use parchment paper under the broiler. It could flare up which is never a good thing.
Once you broil the steak you can set it aside on a cutting board for about 10 minutes while you prep everything else. That will let the juices redistribute before slicing the steak up. Pull the tinfoil off the pan and discard it. Then your pan is good to go for nachos.
You can line the sheet pan with parchment for the next step or if you have a non-stick pan just spray it with some non-stick spray. I’ll leave that up to you. Everyone does things a little different. I put mine right on the pan because it’s better for photos.
Food bloggers, eh! We’re such a bunch of weirdos! Sometimes we do weird things for the sake of photos.
Be sure to turn your oven back down because you will NOT be broiling the nachos. Nope. Don’t do that. You’ll scorch the heck out of those suckers if you do that. You want to set your oven to 400 degrees F for the nachos. That will melt the cheese perfectly.
I tossed my steak in warm barbecue sauce before putting it on the nachos. You can warm the barbecue sauce in the microwave or toss everything in a pan on the stove and heat for a couple of minutes. Heck, you could just toss them without heating it up.
For layering the nachos I started with a nice layer of waffle fries. Then I tossed on the steak tossed in barbecue sauce. Next up I threw on a mountain of Tex-Mex cheese. If you don’t have that kind you can use mozzarella, cheddar, or any cheese you love.
You can place that pan in the oven and cook it until everything is nice and melty<- that’s a technical term for cooks. I know right. It’s super professional and high tech. Melty. It’s the perfect word. In every single way.
Once your cheese is perfectly “melty” you can pull that tray out and pile on everything else you want. Follow my recipe or go nuts and pile on anything else you love. Like avocados? Toss those bad boys on there. Love sour cream? Add a boatload of it. Do what makes you happy.
My suggestion is to just place that pan in the middle of the table. Put the pan on top of oven warmers because we’re not animals, people! Use your noggins. Once the pan is on the table you can let your family and friends have at it. Stand back, man. People go nuts for these.
One last tip. Make an extra batch. That way, while you’re family and friends are chowing down on all the deliciousness in front of them you can sneak back into the kitchen and have a fun pan of Sheet Pan Steak and Waffle Fries Nachos all to yourself.
So, you learned three valuable lessons today. Buy LOTS of McCain Seasoned Fries! Always use your noggin. Always make loads of nachos!
Places to stalk Cravings of a Lunatic!
- 1 bag 26oz (1 lb 10 oz) 737 g McCain Seasoned Waffle Fries
- 1 large thick cut Striploin steak
- 1 cup barbecue sauce, divided
- 1 package 320 g (3 cups) Tex-Mex cheese, shredded
- 1 cup salsa
- 1 bunch green onions, chopped
- Coarse salt
- Turn the oven on the broil setting.
- Sprinkle both sides of the steak with salt and pepper.
- Place steak on a foiled lined rimmed cookie sheet. Place in the oven and broil each side for 4 to 7 minutes, depending on how you like your steak. Remove from oven and immediately turn oven down to 425 degrees F. Place steak on cutting board. Let stand for 10 minutes to allow juices to redistribute. Slice into very thin pieces, or small chunks. Toss with half of the barbecue sauce, setting aside the other half of the sauce for later.
- Remove foil from cookie sheet and discard.
- Place the waffle fries in a single layer on the cookie sheet. Place in oven for 10 minutes. Remove from oven and flip the fries. Place back in oven for 7 minutes. Remove pan from oven and immediately turn down the oven to 400 degrees F.
- While the oven temperature is adjusting, toss the steak on top of the waffle fries as evenly as possible. Toss the cheese over top as evenly as possible.
- Place the pan back in the oven and cook for about 5 to 8 minutes, depending on how you like your cheese. Remove from oven and turn oven off.
- Drizzle the remaining barbecue sauce over top of the nachos, then use a large spoon to drizzle the salsa randomly over top. Toss chopped onions over top. Toss the cilantro over top. Sprinkle with coarse salt, if desired.
- Serve immediately with a big old nacho loving smile!
Dig in! I made tons!
Go ahead! Have seconds. I made enough!
PIN THIS TO YOUR FAVOURITE GAME DAY OR APPETIZER BOARD!
I have another pub-style french fry nachos recipe coming up later this month you’re going to love. It uses chorizo. I saw it on a friend’s blog and had to try it. To die for. Stay tuned for that to show up soon!
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