Nachos Abarrotados

“ John LOVES nachos! I’m guessing because nachos are the perfect mix of gooey, crunchy, cheesy, eat it with your hands, messy kind of food. He likes them loaded with all the goodies! Ground beef, beans, tomatoes, jalapeños, avocado, pico de gallo, black olives (blech!), and sour cream. I like them with a whole lot less. Like - just cheese. So, when a certain chip doesn't look appetizing, I just eat around it. It took me 3 minutes to pick out the perfect, cheesy bite. Hey, that’s the great thing about nachos though… You can make them with whatever you like! For an after dinner cocktail, I whipped up an ubersmexy hot chocolate. Delicioso!

Ingredients:

FOR THE NACHOS

1 large onion, chopped

2 garlic cloves, minced

4 1/2 oz. Cacique Beef Chorizo

1 lb. ground beef

Himalayan sea salt to taste

1 (15-oz.) can refried beans

1/4 c. water

1 large bag tortilla chips

2 cups shredded cheddar cheese

2 cups shredded Monterey jack

1/2 cup pickled jalapeños

TOPPING

1 avocado, diced

1 large tomato, diced

1/4 c. thinly sliced green onions

1/4 c. fresh cilantro leaves (optional)

Sour cream, for drizzling

DIRECTIONS

1. Preheat oven to 425º and line a large baking sheet with foil.

2. In a large skillet over medium heat, cook chorizo, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, about 6 minutes.

3. Add garlic and season with salt to taste. Add refried beans and water to skillet and stir until combined. 

4. Place a layer of tortilla chips on the baking sheet and top with beef-bean mixture, half the cheddar cheese, half of the Monterey Jack cheese, and half the pickled jalapeños. Repeat, building a second layer of goodness!

5. Bake until cheese is melted, 11 - 15 minutes depending on your oven.

6. Scatter onto the cheesy chips the diced tomatoes, avocado, and green onions.

7. Drizzle with sour cream.