Chorizo-Beef Nachos

Name: Chorizo-Beef Nachos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 large ripe avocado; 425 grams can black beans, rinsed and drained; 142 grams Mexican chorizo, casing removed, finely crumbled; 2 Tbsps chopped fresh cilantro, divided; 1 large garlic clove; 113 grams can diced green chiles, drained; 1 teaspoon ground cumin, divided; 946 milliliters finely shredded Iceberg lettuce; 227 grams cups shredded jack cheese; 6 servings Kosher salt; 142 grams skirt steak (see Notes), chopped, or lean ground beef; 1 Tbsp lime juice; 1 medium onion; 1 teaspoons dried oregano leaves; 355 milliliters mild to hot salsa verde; 2 liters tortilla chips

The recipe Chorizo-Beef Nachos could satisfy your Mexican craving in about 45 minutes. One serving contains 1307 calories, 40g of protein, and 68g of fat. This recipe serves 6. This recipe covers 43% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. A mixture of jack cheese, beans, mild to salsa verde, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 40

Equipment you will use

Oven

In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic.

Ingredients you will need

Chorizo

Garlic

Ground Meat

Onion

Steak

Equipment you will use

Frying Pan

Add onion and all but 1/8 tsp. 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.

Ingredients you will need

Cumin

Onion

Salsa

Equipment you will use

Frying Pan

While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp. 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.

Ingredients you will need

Black Beans

Oregano

Chili Pepper

Garlic

Steak

Water

Equipment you will use

Sauce Pan

Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tbsp. salsa, remaining 1/8 tsp. cumin, remaining garlic, and the lime juice. Stir 1 tbsp. cilantro into guacamole and add salt to taste.

Ingredients you will need

Lime Juice

Guacamole

Cilantro

Avocado

Garlic

Cumin

Salsa

Salt

Equipment you will use

Bowl

Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle.

Ingredients you will need

French Fries

Equipment you will use

Baking Paper

Baking Pan

Sprinkle with cheese.

Ingredients you will need

Cheese

Bake until cheese melts, 3 to 4 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 in. 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 tbsp. cilantro.

Ingredients you will need

Guacamole

Cilantro

Lettuce

Beans

French Fries

Meat

Equipment you will use

Slotted Spoon

Spatula

Frying Pan

Equipment

Ingredients

Servings:

1large

ripe avocado 425grams

can black beans, rinsed and drained 142grams

Mexican chorizo, casing removed, finely crumbled 2Tbsps

chopped fresh cilantro, divided 1large

garlic clove 113grams

can diced green chiles, drained 1teaspoon

ground cumin, divided 946milliliters

finely shredded Iceberg lettuce 227grams

cups shredded jack cheese 6servings

Kosher salt 142grams

skirt steak (see Notes), chopped, or lean ground beef 1Tbsp

lime juice 1medium

onion 1teaspoons

dried oregano leaves 355milliliters

mild to hot salsa verde 2liters

tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.