Sheet Pan Loaded Nachos
WHAT YOU NEED
- Chorizo Mixture
- 1 lb. Cacique pork chorizo
- 4 cloves garlic
- 15 oz can refried beans
- Nachos
- 14 oz. tortilla chips
- 3 3/4 Cacique Mexican Four Cheese Shredded Cheese
- 1/2 cup diced green bell peppers
- 1 jalapeno, sliced
- 1/4 cup finely diced red onions
- 1/3 cup sliced black olives sliced
- 2 Roma tomatoes diced
- 2 green onions sliced
- 3 tablespoons cilantro roughly chopped
- For Serving
- Guacamole
- Cacique Homestyle Salsa, drained
- Cacique Crema Mexicana
HOW TO MAKE IT
- Preheat the oven to 350° F.
- Heat a large skillet over medium-high heat and add the chorizo. Cook and crumble for 7-10 minutes, or until the meat is crisped and cooked through. Drain meat on a paper towel lined plate, wiping excess grease from the pan. Add the garlic to the pan and cook just until fragrant, about one minute. Add the refried beans and the cooked chorizo, stirring until well combined and heated through. Remove and set aside.
- Spread half of the chips in an even layer on a large baking sheet.
- Distribute half of meat mixture in scoops on top and along the sides. Sprinkle with half of the cheese.
- Top with the remaining chips, remaining meat mixture, and remaining cheese.
- Top with bell peppers, jalapenos, red onions, and black olives.
- Bake for 15 minutes, or until the cheese is completely melted.
- Remove from the oven and sprinkle with tomatoes, diced green onions and cilantro. Top with a generous scoop of guacamole and serve with salsa, drizzling generously with crema.
