Chorizo Nachos

Author Meg's Everyday Indulgence


  • 1 lb. Mexican chorizo, removed from casing
  • 1 (15 oz.) can pinto beans
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1 1/2 cups grated pepper jack cheese
  • 1 1/2 cups grated sharp cheddar
  • Tortilla chips
  • Sliced jalapenos
  • Sour cream


  1. Preheat oven to 450 degrees. In a skillet over medium heat, cook the chorizo. Meanwhile, in a small sauce pan over medium low heat combine the pinto beans, chili powder and salt. Warm through. 

  2. Lay out a single layer of tortilla chips. Top with half the crumbled chorizo, half the pinto beans and half of the cheeses. Add another layer of chips and repeat layers. Bake for 5 to 8 minutes, until cheese is bubbly and nachos are heated through. Top with sliced jalapenos and sour cream as desired.