Steak Nachos

Cut the New York strip steaks into 1-inch chunks.

Place the steak chunks in a freezer bag and freeze for about 10 minutes to firm them up.

While the steak is in the freezer, prepare the toppings: shred the lettuce, dice the red onion and tomato, and slice the green onions.

Remove the partially frozen steak chunks from the freezer and place them in a food processor.

Pulse the steak in the food processor until it resembles coarse ground meat. Set aside.

Heat olive oil in a large skillet over medium-high heat.

Add the ground steak to the hot skillet and spread it into an even layer.

Let the steak sear for a few minutes without stirring to develop a brown crust.

Begin to stir and break up the steak with a spoon as it continues to cook.

Season the steak with salt and black pepper to taste.

Once the steak is fully cooked, drain any excess fat from the skillet.

In a separate small saucepan, gently heat the salsa con queso over low heat until warm and smooth.

Arrange a generous layer of tortilla chips on a large plate or platter.

Top the chips with the cooked ground steak, followed by a drizzle of the warm salsa con queso.

Layer on the prepared toppings: shredded lettuce, diced tomatoes, sliced green onions, diced red onions, and pickled jalapenos.

Finish with a dollop of sour cream and salsa. Serve immediately.