Bean and Chorizo Nachos

Bean and Chorizo Nachos

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Makes: 4 servings

  • 7 cups restaurant-style round white corn chips (about 4 oz)
  • 1 8 ounce package  shredded monterey jack blend
  • 4 ounces refried beans
  • 4 ounces crumbled chorizo, cooked
  • 1 cup iceberg lettuce, shredded
  • Cilantro, for garnishing
  1. Position a rack in the top shelf of the oven and preheat to broil. Arrange the corn chips on a large, heatproof platter in a single layer to overlap slightly. Sprinkle the cheese over the chips, then dot evenly with refried beans and crumbled cooked chorizo.
  2. Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, top with lots of lettuce and cilantro.