Photo: Jennifer Causey Styling: Lindsey Lower 
Hands-on Time
18 Mins
Total Time
18 Mins
Serves 4

When we say loaded, we mean it. These nachos require a fork for scooping up all the tasty fillings. Building on a foil-lined pan means instant cleanup: Bring the pan right to the table after broiling, and discard the foil after dinner.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Combine chorizo and beans in a small saucepan over medium heat; cook 5 minutes or until thoroughly heated, stirring occasionally.

Step 3

Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle cheeses and onions evenly over chips; broil 1 minute or until colby-Jack cheese melts.

Step 4

Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado, and jalapeño pepper. Sprinkle kosher salt evenly over nachos. Serve immediately.

Ratings & Reviews


May 03, 2016
I too used store bought chorizo so this may not be the most accurate review, but I followed everything else exactly and this is a really nice nacho recipe. Loved the radish. I broiled the jalapeño with the chips and cheese hoping to take some of the spice edge off. Seed the pepper and remove the membrane if you don't like spice. Yum!

Cheated but loved it

April 16, 2016
We made it with store bought chorizo, so I'm sure it was not anywhere near as healthful, but we loved it.  Super spicy with the raw, unseeded jalepeno.