Food & Drink

Chorizo and pinto bean nachos

Chorizo and pinto bean nachos

1 pound Mexican chorizo,

casings removed

1 tablespoon chopped garlic

1 teaspoon ground cumin

2 cups cooked pinto beans

1 teaspoon chili powder

1/4 teaspoon salt

1 large bag tortilla chips

2 cups grated cheddar cheese

Chopped onion, jalapeños, sour cream, salsa and chopped black olives, for garnish (optional)

Makes 8 servings.

Preheat oven to 450 degrees. In large skillet, cook chorizo, garlic and cumin until chorizo is thoroughly cooked. Drain most, but not all, of fat and add pinto beans, chili powder and salt. Cook until heated through.

On large oven proof platter or cookie sheet, spread tortilla chips and top with chorizo-bean mixture. Repeat with another layer of each and top with cheese.

Bake until cheese is melted. If desired, serve with chopped onions, jalapenos, sour cream, salsa and olives.

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