Chorizo-Beef Nachos

Chef’s Note

“From Sunset:  The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d’ in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America.  Sooooo got your Margarita ready?  Let’s get cookin’…”








  • 5 ouncesskirt steaks, chopped or 5ounceslean ground beef
  • 5 ounces mexican chorizo sausage, casing removed, finely crumbled
  • 1 mediumonion
  • 1 largegarlic clove
  • 1 teaspoonground cumin, divided
  • 1 12 cups plus 1 tbsp. mild to hot salsa verde
  • 1 (15ounce) can black beans, rinsed and drained
  • 12 teaspoondried oregano leaves
  • 1 (4ounce) can diced green chilies, drained
  • 1 large ripe avocado
  • 1 tablespoonlime juice (fresh is best)
  • 2 tablespoons chopped fresh cilantro, divided
  • kosher salt or sea salt
  • 9 cupstortilla chips
  • 2 cups shredded monterey jack cheese (can sub cheddar)
  • 1 quart finely shredded iceberg lettuce
  • Directions

  • 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 teaspoons 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 teaspoons 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 tablespoons salsa, remaining 1/8 teaspoons cumin, remaining garlic, and the lime juice. Stir 1 tablespoons 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.  Note:  can use cast iron skillet, molding parchment around the edge and overlapping enough to grasp when done.
  • 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 tablespoons cilantro.
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