Fajita Nachos

• 1/4 c. each: lime juice and olive oil
• 1/2 c. beer
• 2 cloves garlic, minced or pressed
• 1 tsp. each: ground coriander and ground cumin
• 1 fresh jalapeno chili, stemmed, seeded and minced
• canned seasoned beans (black)
• 1 lb. beef skirt or flank steak
• 1 c. shredded Cheddar cheese
• guacamole (purchased or homemade)
• Lima Salsa
• corn chips

1. In a large, heavy plastic bag, mix lime juice, oil, beer, garlic, coriander, cumin and chili.
2. Remove 3 tablespoons marinade.
3. Place steak in bag and seal.
4. Rotate bag; set it in a large pan.
5. Chill for at least 2 hours or up until next day; turn occasionally.
6. Place meat on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
7. Grill until brown and cooked to your liking, 3 to 5 minutes per side for rare steak.
8. Thinly slice meat crosswise, then cut each slice in half again.

lime juice, beer, garlic, ground coriander, jalapeno chili, beans, beef skirt, cheddar cheese, guacamole, salsa, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227355 (may not work)