Beef-Chorizo Nachos

Beef Nachos
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  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serves 6
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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.

What You'll Need

  • 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

How 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 1-1/2 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.
  1. Make guacamole: 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 rim of a large serving platter (at least 16 inches-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 tablespoon cilantro.