My Messy-Style Nachos Recipe | Serious Eats

Name: My Messy-Style Nachos Recipe | Serious Eats
Ingredients: 1 pound (450g) store-bought corn chips or 1 recipe homemade tortilla chips; 12 ounces (340g) pepper Jack, grated; 1 recipe chorizo (you will not need the entire batch for the nachos); 1 (14.5-ounce; 400g) can of black beans, drained and rinsed; 1 recipe roasted-tomato salsa; Cilantro, sliced radishes, black olives, and avocado, for garnish

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Servings: 7

My Messy-Style Nachos Recipe | Serious Eats

Ingredients

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1 pound (450 grams) store-bought corn chips or 1 recipe homemade tortilla chips12 ounces (340 grams) pepper Jack, grated1 recipe chorizo (you will not need the entire batch for the nachos)1 (14.5-ounce; 400 grams) can of black beans, drained and rinsed1 recipe roasted-tomato salsaCilantro, sliced radishes, black olives, and avocado, for garnish

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Instructions

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1. Adjust oven rack to center position and preheat oven to 375°F (190°C). Spread half of the corn chips in the bottom of a rimmed 9- by 13-inch baking sheet or baking dish. Sprinkle with half of the grated pepper Jack. Top with 3/4 to 1 cup chorizo and half of the drained black beans. 2. Repeat with a second layer of chips, cheese, meat or meat substitute, and beans. Bake until chips are lightly toasted and cheese is melted, about 5 minutes. 3. Top with roasted-tomato salsa. Garnish with cilantro, sliced radishes, black olives, and avocado. Serve immediately.