Chorizo Nachos
  • CourseAppetizers
  • pico de galloI recommend Garden Cut Pico de Gallo
  • 1lb Mexican chorizocasing removed
  • 15oz pinto beansdrained and rinsed
  • 2cups monterey jack cheeseshredded
  • 1/2tsp cumin
  • 1/2tsp chili powder
  • 1cup sour cream
  • guacamole
  • salsa
  • tortilla chipsI recommend Matilda Chips
  1. Preheat oven to 450°F.
  2. Brown chorizo in a sauté pan over medium heat, about 6 minutes, stirring occasionally. Drain the excess fat.
  3. Add the pinto beans, cumin & chili powder. Cook for 2 minutes.
  4. Spread the chips on a large baking sheet/oven proof platter. Top with the chorizo-bean mixture & then the cheese. Bake in oven until cheese is melted, about 6 minutes.
  5. Remove from oven & top with Pico de Gallo. Serve with guacamole, sour cream & salsa.
Recipe Notes

Guacamole recipe