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
1â1/2 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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