recette, facile, nachos, mac cheese, steak
75 minutes • 2 servings


Try our El Paso Ribeye Mac & Cheese Nachos, an innovative dish that combines the crunch of Doritos with the meltiness of mac and cheese. Enhanced with ribeye steak seasoned with our Tex-Mex spices, these nachos are topped with Tex-Mex salsa and cheese, with a touch of jalapeño peppers for heat. Completed with fresh pico de gallo, they offer a rich and spicy culinary experience, perfect for sharing.


  • 1 ribeye steak (about 300 g)
  • 50ml olive oil
  • 50 g El Paso Tex-Mex spices
  • 2 bag of Doritos (small size)
  • 400 g cooked and drained macaroni
  • 1 jar of salsa 418 ml
  • 1 jar of salsa con queso 394 ml
  • 150 g of Tex-Mex cheese
  • 50 g El Paso Tex-Mex spices
  • 50 g marinated jalapeño peppers, roughly chopped


  • 1 large tomato cut into small cubes
  • 1 French shallot, finely chopped
  • 1/2 seedless jalapeno pepper, finely chopped
  • 1 C. tablespoon of olive oil
  • 1 bunch of roughly chopped coriander
  • Juice of half a lime
  • Salt and pepper to taste
  • Serve with lime wedges


  1. Temper the steak for 30 minutes before working, brush the steak with olive oil on each side and sprinkle with El Paso Tex-Mex spices. Cook on the BBQ at high intensity for 1 to 2 minutes on each side. Place on a plate, cover with foil and let rest for 10 minutes.
  2. In a cauldron, brown the shallot with a drizzle of olive oil for about 2 minutes. Add the 2 salsas, mix well and simmer over medium heat for about 5 minutes. Gradually add the cheeses, spices and marinated jalapeño peppers. mix well using a whisk. Once the mixture is well combined and the cheese has melted (Add a little cooking cream or milk if the mixture seems too thick to you) Incorporate the macaroni, mix well and set aside.
  3. Mix all the Pico de Gallo ingredients and set aside.
  4. Cut the steak into slices of approximately 1 to 2 cm.
  5. Make 2 incisions on the top of the bags of Doritos, place the mac and cheese, followed by a few slices of steak and finish with the Pico de Gallo.

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