Beef and chorizo nachos. Beef and cheese Nachos with Chorizo sausage - cheesy, meaty, yummy! The perfect snack for a Super Bowl Sunday party. One of my favorite things to get at a restaurant is nachos.

Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted. As delicious as the beef and chorizo mixture is currently, you could plug just about any meat or protein source in for easy layered nachos. You could also use something like turkey sausage or meatless sausage/beef for even lower fat, lower calorie nachos. You can cook Beef and chorizo nachos using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef and chorizo nachos

You need 500 grams of beef mince.
It's 2 tsp of ground cumin.
Prepare 1 tbsp of dried oregano.
It's 160 grams of grated cheddar cheese (2 cups).
You need 2 of avocados, halved, stone removed, peeled, coarsely chopped.
Prepare 1 of red onion, finely chopped.
Prepare 2 tbsp of fresh lime juice.
You need 300 grams of sour cream (carton).
It's 1/2 cup of fresh coriander sprigs.
You need 1 of brown onion, coarsely chopped.
Prepare 2 of chorizo sausages, coarsely chopped.
It's 1 of 375ml btl beer.
It's 1 of 660ml btl passata.
It's 2 of 230g pkts corn chips.

Beyond Beef makes a great beef crumble that could be combined with the chorizo seasoning. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Amazing and easy baked nachos loaded with delicious southwest flavors. These Chorizo Nachos are made with spicy chorizo sausage and a combination of corn, beans, jalapenos and tomatoes.

Beef and chorizo nachos step by step

Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden..
Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes..
Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens.
Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts..
Meanwhile, combine avocado, red onion and lime juice in a bowl.
Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve.
Time plan tip: Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in fridge. Continue from step 4 up to 30 minutes before serving. Freezing tip: Cool at the end of step 3. Place in an airtight container and freeze for up to three months. Thaw overnight in fridge. Continue from step 4.

Finally, nachos are baked with lots of cheese and topped with creamy avocado. Combine the olive oil, ground beef and chorizo in a skillet over medium-high heat. Let's Make Loaded Nachos with Chorizo How to Build Perfect Nachos. Preheat a large frying pan (affiliate) over medium high heat. When hot, add ground chorizo sausage and break up into small chunks with a spatula.