Chorizo Nachos

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Chorizo Nachos


  • pico de gallo I recommend Garden Cut Pico de Gallo
  • 1 lb Mexican chorizo casing removed
  • 15 oz pinto beans drained and rinsed
  • 2 cups monterey jack cheese shredded
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 cup sour cream
  • guacamole
  • salsa
  • tortilla chips I recommend Matilda Chips


  • Preheat oven to 450°F.
  • Brown chorizo in a sauté pan over medium heat, about 6 minutes, stirring occasionally. Drain the excess fat.
  • Add the pinto beans, cumin & chili powder. Cook for 2 minutes.
  • 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.
  • Remove from oven & top with Pico de Gallo. Serve with guacamole, sour cream & salsa.


Guacamole recipe

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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