|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 92g||34%|
|Dietary Fiber 22g||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Donna Barrow of Your Plate or Mine knows how to feed a hungry party. As a personal chef in Los Angeles, she caters to starving crowds, and she shares her fantastic ground beef-and-chorizo nacho recipe that you can whip up in about 20 minutes.
- 5 ounces lean ground beef
- 5 ounces Mexican chorizo, casing removed, finely crumbled
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 teaspoon ground cumin, divided
- 1-½ cups plus 1 tablespoon mild to hot salsa verde or rojo
- 1 can (15 ounces) black beans, rinsed and drained
- ½ teaspoon dried oregano leaves
- 1 can (4 ounces) diced green chiles, drained
- 1 large, ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro, divided
- Kosher salt
- 9 cups tortilla chips
- 2 cups (½ pound) shredded jack cheese
- 1 quart finely shredded Iceberg lettuce
Preheat oven to 400 F. In a large frying pan over medium-high heat, brown ground beef, and chorizo, stirring, about 5 minutes. Drain fat. Add onion and all but 1/8 tsp. cumin to pan. Stir often until onion is softened, 4 to 5 minutes. Reduce heat to medium; stir in 1 and 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.
While meat mixture simmers, combine black beans, 3/4 cup water, oregano, 1 teaspoon 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 of the liquid has evaporated, 10 minutes.
Pit and peel avocado. In a bowl, mash avocado with remaining 1 tablespoon salsa, remaining 1/8 teaspoon cumin, remaining garlic, and the lime juice. Stir 1 tablespoon cilantro into guacamole, and add salt to taste.
Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-inch-wide circle. Sprinkle with cheese, and bake until cheese melts, 3 to 4 minutes.
While chips are baking, arrange lettuce around the rim of a large serving platter. With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into the center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over the center of nachos, and sprinkle with remaining 1 tablespoon cilantro.