2 Tbs. olive oil
1/4 cup minced yellow onion
1 garlic clove, minced
1 1/2 Tbs. rice wine vinegar
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. freshly ground pepper
1 lb. skirt steak
Salt, to taste
1 yellow onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 Tbs. olive oil
Salt, to taste
1 1/2 bags (each 14 oz.) tortilla chips
3/4 lb. sharp cheddar cheese, shredded
3/4 lb. Monterey jack cheese, shredded
1 can (16 oz.) refried beans
1/2 cup pickled jalapeño slices
2 Tbs. minced fresh cilantro
Guacamole for serving (see related recipe at left)
Salsa for serving
Sour cream for serving