Ingredients: (for Chorizo Nacho Meat)
1 lb 80/20 Ground Meat
1 lb ground Chorizo
1 tsp Cayenne
1 tsp Mexican Oregano
1 tsp Garlic Powder
1 Can Enchilada Sauce - You will use this can for more than the meat.
1/4 Fresh grated Peperjack Cheese
Salt and pepper to taste...
Brown the ground meat and Chorizo meat on medium high heat. When it gets close to brown, lower the heat and start adding the dry ingredients and stir / mix well. Add 1/4 cup of Enchilada Sauce and stir well. Set the can aside for use later. Add the cheese and stir well. Cook for about 3 to 5 more minutes until all the cheese is melted and remove from heat and set aside.
1 can re fried beans
Chips (either a bag of your fav or use corn chips with the instructions below)
1 Cup each Freshly Grated Papperjack Cheese and Mild Cheddar Cheese
Pico De Gallo - Store bought
Jalapeno Peppers if you wish
Diced Green Onions - Optional
Diced Red Bell Pepper - Optional
Homemad Baked Tortilla Chips
If you want to bake your own chips preheat oven to 400. Cut the corn chips in triangle quarters and spread on a baking sheet about 1/8 inch apart. Don't let them touch. Brush with Olive Oil each chip. Add salt and if you wish, add Garlic Powder. Experiment with other seasonings as you desire...Cook for 9 to 12 minutes. Star watching them after 8 minutes to make sure they don't burn. The edges should be a tad brown. Remove and let cool. Turn oven to 350.
Assembling the Chorizo Enchilada Nachos
Heat the the refried beans and pour about 1/4 cup of the Enchilada Sauce in with the beans and stir well. In an oven safe plate or pan.....Arrange the chips along the bottom one at a time. Smear a spoonful of refried beans on each chip. Use the back of the spoon to spread it on the chip. Add some Chorizo meat mixture. Sprinkle a little of both of the cheeses on each chip. Drizzle Enchilada Sauce over the cheese. Add another layer of chips, coated with the refried beans. Add another layer meat and both cheeses. Drizzle more of the Enchilada Sauce on top of the cheese. Top with the Red Bell Pepper.
Bake your Chorizo Enchilada Nachos on 350 for about 10 minutes or until the cheese is melted and your mouth is watering...Top with Jalapenos, Green Onions, and Pico de Gallo!