Good-quality chorizo can be hard to find, so we’re making our own. If you’d prefer to use store-bought, make sure you’re buying fresh Mexican chorizo, not the cured Spanish kind.
These nachos are topped with seasoned ground beef, queso and dill pickle and are inspired by cheeseburgers that recipe developer Lindsay Guscott has eaten in Mexico.
Not only are these vegan nachos seriously delicious, but they also come together in a flash, making them a no-brainer choicefor weeknight dinners.—Lindsay Guscott
Tinga, a mixture of shredded chicken, tomatoes and chipotles, is a traditional filling for tacos and tortas and also makes a delicious nacho topping with its own built-in salsa.
These dead-simple savoury scones make a cozy weeknight meal when paired with a bowl of soup.
