Super Bowl Nachos with a Kick and a Zip
“I used flank steaks from Ranchline All Natural. They package it and send it frozen right to my door. The steaks were so tender and really had a great flavor and texture…such a healthy product. This is an amazing company! Wow. This is my first time eating Ranchline beef. And wow. I am impressed.” Joyful Mamma’s Kitchen
Need a new recipe for Super Bowl Sunday? Joyful Mamma’s Kitchen recently whipped up some incredible nachos using our grass fed Montana beef. Find the recipe and review below. There’s still plenty of time to have Ranchline All Natural flank steak delivered to your front door so that you, too, can serve up “Super Bowl Nachos with a Kick and a Zip” for Super Bowl Sunday.
Joyful Momma’s Kitchen (Guest Blogger)
Cooking, Baking, and Mess Making
I love football season. Not because I know much, if anything, about the sport, I LOVE the food! Give me a plate of nachos and a pile of buffalo wings and I will gladly hoot and cheer at the TV. I do however, like the Broncos. I got to go to Denver for a game last year and boy was that a good time. That Tim Tebow is really something else!
Super Bowl Nachos with a Kick and a Zip I used flank steaks from Ranchline All Natural. They package it and send it frozen right to my door. They have impeccable service and shipping. The steaks were so tender and really had a great flavor and texture. I really like knowing exactly where the meat came from and that the company is really proud of their product.
Chipolte Lime Steak
- 2 limes, juiced
- 1/3 cup olive oil
- 4 cloves garlic
- 4 whole chipotle peppers (from the can) and a little of the sauce
- 2 steaks (I used flank steaks from Ranchline All Natural)
- Green Bell Pepper
- 1/2 Onion, sliced in rings
- Tortilla chips
- 2 cups shredded cheese
- Black Olives
- GuacamoleTostitos Nacho Cheese (yes, the kind in the jar)
- Sour Cream
1. Combine the Chipotle peppers and sauce, olive oil, garlic, and lime juice in a food processor and blend until well combined.
2. Marinate trimmed steaks for 12-36 hours in the refrigerator. 36 hours will give you the most flavor
3. Grill steaks until rare (blood pink in the middle). Slice in small bite sized strips. Place back in sauté pan and toss with bell pepper and onion. Cook until meat is medium and veggies are crisp, yet tender.
4. On an oven safe plate, arrange tortilla chips and top with 2 cups cheese. Warm in the oven until cheese is starting to melt. DO NOT BROWN THE CHIPS. They will taste burnt even if they don’t look it.
5. Remove pan and add the steak and veggies. Pop back in the oven for 3 more minutes.
6. Serve gooey and hot with lots of toppings. See the ingredient list for ideas. You will be licking your plate clean and trying to scrounge steak bits of your nearest friend or husband. Ask nicely and don’t drool.
This is my first time eating Ranchline beef. And wow. I am impressed. The beef is raised in Montana, and their lamb is raised in New Mexico. I am really looking forward to trying the lamb. Take a look and their website and drool. It is really worth it. And, here is a huge plus for me. It can be a challenge to get to the grocery store with two kiddos and really do some detailed shopping. It was so wonderful to know that I could have it delivered to my door and such a healthy product. This is an amazing company! Wow.
For more great recipes visit Joyful Momma’s Kitchen.