Bean & Chorizo Nachos

Bean & Chorizo Nachos
  • 4Servings


  • 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


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.

Broil until the cheese is bubbling, 3 minutes. Remove the platter from the oven, top with lots of lettuce and cilantro.