Beef-Chorizo Nachos

Beef Nachos
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  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
990 Calories
50g Fat
92g Carbs
50g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 990
% Daily Value*
Total Fat 50g 64%
Saturated Fat 17g 85%
Cholesterol 81mg 27%
Sodium 897mg 39%
Total Carbohydrate 92g 34%
Dietary Fiber 22g 78%
Protein 50g
Calcium 591mg 45%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. 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.

  2. 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.

Make Guacamole:

  1. 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.

  2. 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.

  3. 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.