Nachos Cookbook by Sommers Laura

Author:Sommers, Laura
Language: eng
Format: epub
Published: 2022-04-08T00:00:00+00:00

Chorizo Beef Nachos

Ingredients:

5 oz. skirt steak, chopped, or lean ground beef

5 oz. Mexican chorizo, casing removed, finely crumbled

1 medium onion

1 large garlic clove

1 tsp. 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 tsp. dried oregano leaves

1 can (4 oz.) diced green chiles, drained

1 large, ripe avocado

1 tbsp. lime juice

2 tbsps. chopped fresh cilantro, divided

Kosher salt

9 cups tortilla chips

2 cups (1/2 lb.) shredded jack cheese

1 quart finely shredded Iceberg lettuce

Directions:

Preheat oven to 400 degrees F.

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.

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.

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.

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.

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.

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