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Chorizo-Beef Nachos

Annabelle Breakey; Dan Becker

Yield Makes 6 servings
The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America.

Ingredients

  • 5 ounces skirt steak (see Notes), chopped, or lean ground beef
  • 5 ounces Mexican chorizo, casing removed, finely crumbled
  • 1 medium onion
  • 1 large garlic clove
  • 1 teaspoon ground cumin, divided
  • 1 1/2 cups plus 1 tbsp. mild to hot salsa verde
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1/2 teaspoon dried oregano leaves
  • 1 can (4 oz.) 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 (1/2 lb.) shredded jack cheese
  • 1 quart finely shredded Iceberg lettuce

Nutrition Information

  • calories 795
  • caloriesfromfat 55 %
  • protein 29 g
  • fat 49 g
  • satfat 16 g
  • carbohydrate 63 g
  • fiber 0.0 g
  • sodium 1271 mg
  • cholesterol 75 mg

How to Make It

  1. Preheat oven to 400°. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic. 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.

  2. 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.

  3. 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.

  4. Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle. Sprinkle with cheese. Bake until cheese melts, 3 to 4 minutes.

  5. 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.

  6. Note: Nutritional analysis is per serving.