Chorizo-Beef Nachos

Chorizo-Beef Nachos
Photo by Annabelle Breakey

Ingredients

  • 5 ounces skirt steak (see Notes), chopped, or lean ground beef
  • 1 medium onion
  • 1 large garlic clove
  • ½ teaspoon dried oregano leaves
  • 1 can (4 oz.) diced green chiles, drained
  • Kosher salt
  • 1 teaspoon ground cumin, divided
  • + 9 more ingredients
    • 1 large, ripe avocado
    • 1 ½ cups plus 1 tbsp. mild to hot salsa verde
    • 1 tablespoon lime juice
    • 1 can (15 oz.) black beans, rinsed and drained
    • 2 tablespoons chopped fresh cilantro, divided
    • 5 ounces Mexican chorizo, casing removed, finely crumbled
    • 2 cups (1/2 lb.) shredded jack cheese
    • 1 quart finely shredded Iceberg lettuce
    • 9 cups tortilla chips

1. Preheat oven to 400°. 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 ...

View full recipe at My Recipes

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