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Chorizo-Beef Nachos

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Ingredients

Adjust Servings:
5 ounces skirt steaks, chopped or 5 ounces lean ground beef
5 ounces mexican chorizo sausage, casing removed, finely crumbled
1 medium onion
1 large garlic clove
1 teaspoon ground cumin, divided
1 1/2 cups plus 1 tbsp. mild to hot salsa verde
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon dried oregano leaves
1 (4 ounce) can diced green chilies, drained
1 large ripe avocado
1 tablespoon lime juice (fresh is best)
2 tablespoons chopped fresh cilantro, divided
kosher salt or sea salt
9 cups tortilla chips
2 cups shredded monterey jack cheese (can sub cheddar)

Nutritional information

661
Calories
350 g
Calories From Fat
38.9 g
Total Fat
13.4 g
Saturated Fat
69.7 mg
Cholesterol
1367.6 mg
Sodium
50.6 g
Carbs
10.5 g
Dietary Fiber
7.2 g
Sugars
29.2 g
Protein
368g
Serving Size

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Chorizo-Beef Nachos

Features:
    Cuisine:

    From Sunset: The ultimate crowd-pleaser, nachos were invented in 1943 by a matre d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeos for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America. Sooooo got your Margarita ready? Lets get cookin...

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chorizo-Beef Nachos, From Sunset: The ultimate crowd-pleaser, nachos were invented in 1943 by a matre d’ in Piedras Negras, Mexico (just south of the Texas border) Ignacio Nacho Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeos for a group of U S military wives in for a snack His creation became hugely popular, paving the way for massive concession-stand revenues across America Sooooo got your Margarita ready? Lets get cookin , From Sunset: The ultimate crowd-pleaser, nachos were invented in 1943 by a matre d’ in Piedras Negras, Mexico (just south of the Texas border) Ignacio Nacho Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeos for a group of U S military wives in for a snack His creation became hugely popular, paving the way for massive concession-stand revenues across America Sooooo got your Margarita ready? Lets get cookin


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    Steps

    1
    Done

    Preheat Oven to 400. in a Large Frying Pan Over Medium-High Heat, Brown Steak and Chorizo, Stirring, About 5 Minutes. Meanwhile, Chop Onion and Mince Garlic. Add Onion and All but 1/8 Teaspoons Cumin to Pan. Stir Often Until Onion Is Soft, 4 to 5 Minutes. Reduce Heat to Medium; Stir in 1 1/2 Cups Salsa. Simmer Until Thick, 8 to 10 Minutes, Stirring Occasionally.

    2
    Done

    While Steak Mixture Simmers, Combine Black Beans, 3/4 Cup Water, Oregano, 1 Teaspoons Garlic, and Chiles in a Small Saucepan. Bring to a Boil Over High Heat, Then Reduce Heat to Medium and Simmer Until All but About 1/4 Cup Liquid Has Evaporated, 10 Minutes.

    3
    Done

    Meanwhile, Make Guacamole: Pit and Peel Avocado. in a Bowl, Mash Avocado With Remaining 1 Tablespoons Salsa, Remaining 1/8 Teaspoons Cumin, Remaining Garlic, and the Lime Juice. Stir 1 Tablespoons Cilantro Into Guacamole and Add Salt to Taste.

    4
    Done

    Line a Large, Rimmed Baking Pan With Parchment Paper. Arrange Chips in a 12-In.-Wide Circle. Sprinkle With Cheese. Bake Until Cheese Melts, 3 to 4 Minutes. note: can Use Cast Iron Skillet, Molding Parchment Around the Edge and Overlapping Enough to Grasp When Done.

    5
    Done

    While Chips Are Baking, Arrange Lettuce Around Rim of a Large Serving Platter (at Least 16 Inches Wide). With a Wide Spatula, Loosen Chips from Parchment. Carefully Lift Parchment from Pan, Then Slide Chips Off Paper Into Center of Platter. Spoon Meat Mixture Over Chips. With a Slotted Spoon, Top With Beans. Spoon Guacamole Over Center of Nachos and Sprinkle With Remaining 1 Tablespoons Cilantro.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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