1½ lbs flank steak or sirloin, chopped into small bite-sized pieces
1½ tbsp Blackstone Street Taco Seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt (adjust to taste)
1 tbsp oil
3 red tomatoes, diced
¼ cup white onion, diced
1 jalapeño or serrano pepper, finely diced
Juice of 1 lime or lemon
Salt, to taste
¼ tsp black pepper
2 tbsp chopped cilantro
1 large bag Nacho Cheese Doritos
1 cup nacho cheese sauce
Sour cream
Sliced pickled jalapeños
Directions
Preheat your Blackstone griddle to medium-high heat (about 400°F).
In a bowl, combine the chopped beef with Street Taco Seasoning, garlic powder, onion powder, black pepper, salt, and oil. Mix until evenly coated.
Add the beef to the hot griddle in a single layer. Let it cook undisturbed for 2–3 minutes to develop a good sear, then flip and continue cooking for 3–5 minutes until fully cooked and slightly crispy around the edges. Remove from the griddle and set aside.
In another bowl, mix together the tomatoes, onion, jalapeño, lime juice, salt, black pepper, and cilantro to make the pico de gallo. Set aside.
Pour the nacho cheese sauce into a butter melter or small griddle-safe pot and warm it on the corner of the griddle, stirring occasionally until smooth.
Add the Doritos to a large serving bowl or platter. Top with the hot street taco beef, drizzle generously with warm nacho cheese, then spoon the pico de gallo over the top. Finish with sour cream and sliced jalapeños.
