Want something quick, fun and easy for a night in?  We got you covered with these amazing Saturday Steak Nachos.  A weekend favorite for our Publisher, Karen Shayne, these nachos are absolutely perfect.  Karen loves a perfectly cooked filet taught by Food Network’s Barefoot Contessa, Ina Garten.  A great dish for the entire family!  ENJOY!




8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
*1 1/2 cups refried beans, warmed, recipe below
2 poblano chiles, roasted, peeled, seeded, and diced
2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
1/2 cup finely shredded Monterey Jack cheese (about 4 ounce)
1/2 cup finely grated sharp cheddar cheese
1/2 cup sour cream
1 C Lettuce
2 Chopped Tomatoes
Tortilla Chips
*Steak of your choice
¼ T Cilantro for topping

Refried Beans:

One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper, to taste




Preheat the oven to 400 degrees F.


Nachos: Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, beef and scatter with half the chiles. Repeat with the remaining chips, beans, beef and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of sour cream, lettuce, tomato and cilantro and serve.


Refried Beans:  In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.  In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened. Season with salt and pepper, and stir in the fresh coriander, if desired. Serve.


Barefoot Contessa’s PERFECT Steak: 

2 (2-inch-thick) filets mignons, tied (10 ounces each)
1 tablespoon vegetable oil
1 tablespoon fine fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons (1/2 stick) unsalted butter, at room temperature



Preheat the oven to 400 degrees.

Heat a large cast-iron skillet over high heat for 5 to 7 minutes.

Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with salt and pepper.

When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You’ll probably need about 3 turns to sear the sides and about 10 minutes total.