Chorizo nachos is a flavorful twist on the classic appetizer, fully-loaded with beans, verde salsa, sour cream, cheese, and fresh vegetables.
- 14 ounce bag tortilla chips
- 1 pound chorizo (casings removed)
- ½ cup chopped red onion
- 15 ounce can black refried beans
- 16 ounce jar verde salsa
- 15 ounce can nacho cheese sauce
- ¾ cup sour cream
- ½ cup shredded cheese
- 1 ripe avocado (chopped)
- 1 lime (juiced)
- 1 jalapeño pepper (thinly sliced)
- 1 green onion (thinnly sliced)
- ¼ cup loosely packed chopped cilantro leaves
Preheat oven to 350 degrees.
Add chorizo and red onion to a skillet set over medium heat. Cook until chorizo is cooked through and onion is tender.
Pour bag of tortilla chips on a large sheet pan. Bake in the oven for 3 minutes, or until tortilla are warm to the touch.
Heat refried beans and nacho cheese sauce in small saucepans on the stovetop, or in bowls in the microwave.
Peel and chop the avocado and toss it in the juice of one lime. The lime juice will prevent browning and add additional flavor to your nachos.
Assemble the nachos by placing half of the chips on your serving tray. Top evenly with chorizo and refried beans. Add remaining half of the chips and add salsa, cheese sauce, sour cream, shredded cheese, and fresh vegetables.
Calories: 303kcal | Carbohydrates: 7g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 1071mg | Potassium: 257mg | Fiber: 1g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg