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Instructions:

Marinate and Grill the Beef: Toss the chopped steak in the soy sauce, lime juice, garlic, chili powder, and cumin. Let it sit for at least 20 minutes. Heat a skillet or grill over high heat and cook the beef quickly until charred and cooked through. Set aside.

Prepare the Warm Elements: Heat the refried beans in a small pot (add a splash of water if they are too thick). In a separate pot or microwave-safe bowl, warm the nacho cheese sauce until silky smooth.

Build the Foundation: Spread a layer of tortilla chips on a large plate or tray. Drizzle the warm nacho cheese sauce evenly over the chips, followed by dollops of the warm refried beans.

Add the Protein: Distribute the grilled carne asada generously over the cheese and beans, ensuring every chip gets a bit of steak.

Layer the Toppings: Following the presentation in the photo, place a large scoop of sour cream right in the center. Surround it with a scoop of guacamole, a pile of fresh pico de gallo, and a stack of pickled jalapeños.

Serve: Serve immediately while the chips are crunchy and the cheese is hot.