Loaded Chorizo and Bean Nachos
WHAT YOU NEED
- 18 ounces tortilla chips, mixed colors
- 1/2 cup black beans, drained & rinsed
- 1/2 cup canned corn kernels, drained
- 1 tomato, diced
- 9 ounces Cacique® Ranchero® Beef Chorizo
- 1/2 white onion, diced
- 5 ounces Cacique® Oaxaca Cheese, sliced
- 1 avocado, sliced
- 1/2 cup cilantro, chopped
- 2 green onions, chopped
- 1/2 cup Cacique® Mexican Crema
- 1/2 cup Cacique® Cotija Cheese, crumbled
HOW TO MAKE IT
- Preheat oven to 375. Arrange tortilla chips on a large rimmed baking sheet. Top evenly with black beans, corn, and tomato. Set aside.
- In a skillet, cook the beef chorizo with the diced white onion until done according to package directions. Layer the chorizo on the bed of tortillas.
- Evenly arrange the sliced Oaxaca cheese on top of the tortillas and chorizo. Bake for about 10 minutes uncovered until the cheese is melted. Top the nachos with the remaining ingredients and serve warm.
