Steak & Cheese Nachos with Chile Verde Sals

Directions:

• Preheat oven broiler to low setting and place oven rack in center position.
• Spread tortilla chips on a large baking sheet.
• Sprinkle Queso Oaxaca cheese over chips and set aside.
• In a 10-inch, nonstick skillet over medium flame, add olive oil and heat until shimmering.
• To the skillet, add filet mignon pieces, pinto beans, rice, taco seasoning, and chili powder; heat until thoroughly warmed, stirring as needed. (cooking tip: add a touch of water to this filling while heating if you want to create a juicier texture).
• Meanwhile, place tortillas and cheese under broiler flame and heat until cheese is melted and chips are lightly toasted (about 3 minutes).
• Remove chips and cheese from oven, scatter all topping ingredients over chips (steak, beans, rice, lettuce, avocado, salsa, sour cream,and cilantro).

for Chile Verde Salsa :

In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
Drain, reserving ¼ cup water of the liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
Transfer to a bowl and add salt to taste.