Nachos, they're not just for snacking anymore. Especially when you make them with Snake River Farms American Wagyu tenderloin pieces. That being said, you can really elevate the quality of snacks at your next pre-game party, movie night or other at-home event with this recipe.
The secret to nacho success is the quality of ingredients. You're starting with amazing beef, so don't stop there. Look for a chip that's thick enough to hold up to the toppings. We found a local grocery story that makes them in-house. Good quality cheeses and fresh toppings add to the deliciousness meter.
Thaw tenderloin pieces. Remove from package and drain. Cut larger chunks into bite-sized, chip-friendly pieces. Coat with salt, chili powder and cumin.
Heat vegetable oil in a 10" skillet over medium heat.
Add onions and garlic. Saute until soft and turning translucent.
Turn heat to medium high and add tenderloin pieces. Brown on all sides. Remove from pan when cooked.
Heat oven to 350 degrees.
Line a large baking sheet with aluminum foil. Layer with half the chips, cooked tenderloin pieces, beans, olives, jalapenos and cheese. Add another layer of chips, tenderloin, beans, olives, jalapenos. Add the remaining cheese last.
Bake until cheese is melted and nachos are heated through (about 20 minutes). Remove from oven and top with green onions and chopped tomatoes. Serve with sour cream, pico de gallo, guacamole and any other of your favorite toppings.