Chorizo-Beef Nachos
Photography: Annabelle Breakey; Dan Becker; 
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.
| Servings:Makes 6 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 5 ounces skirt steak (see Notes), chopped, or lean ground beef
- 5 ounces Mexican chorizo, casing removed, finely crumbled
- 1 medium onion
- 1 large garlic clove
- 1 teaspoon 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 teaspoon dried oregano leaves
- 1 can (4 oz.) diced green chiles, drained
- 1 large, ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro, divided
- Kosher salt
- 9 cups tortilla chips
- 2 cups (1/2 lb.) shredded jack cheese
- 1 quart finely shredded Iceberg lettuce
- saturated fat:16 g
- sodium:1271 mg
- cholesterol:75 mg
- fat:49 g
- calories from fat:55 %
- fiber:0.0 g
- protein:29 g
- carbohydrate:63 g
- calories:795
directions
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 salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.
2. 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.
3. 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.
4. 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.
5. 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.
Note: Nutritional analysis is per serving.
