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5
from 1 vote
Chorizo Nachos
These Chorizo Nachos are made with spicy chorizo sausage and a combination of corn, beans, jalapenos and tomatoes.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
4
Calories:
796
kcal
Author:
Lyuba Brooke
Ingredients
Chorizo:
1/2
lb
chorizo sausage
1
small yellow onion
diced
3
cloves of garlic
minced
1
tsp
chipotle chili powder
Nachos:
Cooked chorizo from above
8
oz
round tortilla chips
(or other chips of choice)
1
large tomato
(seeds taken out and diced)
2
jalapeno peppers
sliced
1/2
cup
corn
canned and drained
1/2
cup
black beans
canned and drained
1 1/2
cups
shredded Mexican cheese mix
1
avocado
Juice from about 1/2 lime
1
tbsp
chopped chives
topping
US Customary
-
Metric
Instructions
Preheat oven to 350° and lightly grease a baking sheet (about 9x13 in. rimmed baking sheet will work fine).
Chorizo:
Preheat a medium cooking pan over medium heat. Add a little oil for cooking.
Take sausage out of packaging and break it up.
Dice onion and saute until transparent. Add minced garlic and saute until fragrant.
Add sausage to the pan, break up all the lumps as you cook it. Season with chipotle chili powder. Cook until sausage is done and take off heat.
Nachos:
Layer half the chips in one even layer in the baking sheet.
Spread half the chorizo sausage over the chips.
Spread half the corn, beans, jalapenos, and tomatoes. Sprinkle half the cheese over veggies.
Repeat the second layer the same way and bake in the oven for about 15 minutes.
Skin, pit, and dice avocado and sprinkle it with some lime juice.
Spread avocado over baked nachos and serve right away.
Nutrition
Calories:
796
kcal
|
Carbohydrates:
66
g
|
Protein:
34
g
|
Fat:
44
g
|
Saturated Fat:
16
g
|
Cholesterol:
89
mg
|
Sodium:
1257
mg
|
Potassium:
941
mg
|
Fiber:
10
g
|
Sugar:
4
g
|
Vitamin A:
1155
IU
|
Vitamin C:
21.4
mg
|
Calcium:
401
mg
|
Iron:
3.2
mg