Chorizo, Bean and Cheese Nachos

Taco night is always a big hit around here. It's one of the few meals I make that almost everyone can agree on. I came across an Emeril Lagasse recipe for Chorizo, Bean and Cheese Nachos this afternoon and decided it would be a great addition to our same old-same old tacos. It worked well as I was able to load the beans mainly on one end and the sausage on the other, thus satisfying the vegetarian-prone family members while still pleasing the more carnivorous among us.

The nachos tasted great, though the lime in the sour cream was a bit overpowering. (We probably added too much. I didn't measure, just had super-strong ds squeeze the lime for me and apparently he has a lot more hand strength than I do. I never can get that much juice out!) And if I was making this for myself I would have sprinkled cilantro over the dish. (Unfortunately, dh has a cilantro phobia.) I'd also add a bit of salsa or diced tomato to add a bit of color if I were serving this to guests. (Dh is averse to tomatoes too.) All in all it was a pretty tasty accompaniment for our every day tacos (even if it doesn't look like it in the photo!)



Chorizo, Bean and Cheese Nachos
Recipe Courtesy of Emeril Lagasse

1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Water
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.

Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.