Fajita Nachos

Photo: flickr user boo_licious

Ingredients

1/4 cup lime juice

1/4 cup olive oil

1/2 cup beer

2 cloves garlic, minced or pressed

1 teaspoon ground cumin

1 fresh jalepeno chile, stemmed, seeded

minced

1 can refried beans

1 pound beef skirt or flank steak

2 med. onions, chopped

browned

1 cup shredded Cheddar cheese

Guacamole, purchased or homemade

Lima Salsa (see below)

Flour tortilla chips (see below) or cor

LIME SALSA

1 lg. tomato, cored

finely diced

2 lg. tomatillos, husks removed, chopped

1/4 cup minced red bell pepper

2 tablespoons minced red onion

1 teaspoon grated lime peel

1 tablespoon lime juice

8 flour tortillas, cut into 8 wedges each

2 tablespoons salad oil

Preparation

Mix lime juice, oil, beer, garlic, cumin and chili; remove 3 tablespoons marinade and set it aside for the beans. Place steak and marinade in large plastic bag and seal. Rotate bag and set it in a large pan. Chill for at least 2 hours or up until next day; turning occasionally. Grill meat until brown and cooked to your liking, 3-5 minutes per side for rare steak. Thinly slice meat crosswise, then cut each slice in half again.

Combine refried beans and reserved marinade and heat. Spread hot beans into a 10 inch round on a large ovenproof platter. Top evenly with onions and steak; sprinkle with cheese. Broil until cheese melts. Remove from oven and top with guacamole and lime salsa. Tuck tortilla chips around edges. Makes 10-12 appetizer servings.

Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.

Fill lightly oiled baking pan with a single layer of wedges; brush tops lightly with oil. Bake in a 500 degree oven until golden and crisp, 5-7 minutes. Repeat until all chips are baked. Makes about 8 cups.