- Ready In:
- 5 ounces skirt steaks, chopped or 5 ounces lean ground beef
- 5 ounces mexican chorizo sausage, 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 (15 ounce) can black beans, rinsed and drained
- 1⁄2 teaspoon dried oregano leaves
- 1 (4 ounce) can diced green chilies, drained
- 1 large ripe avocado
- 1 tablespoon lime juice (fresh is best)
- 2 tablespoons chopped fresh cilantro, divided
- kosher salt or sea salt
- 9 cups tortilla chips
- 2 cups shredded monterey jack cheese (can sub cheddar)
- 1 quart finely shredded iceberg lettuce
- 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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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!