Loaded Nachos With Beans And Chorizo
7
- Prep Time20 min
- Total Time45 min
- Makes4 to 6 servings
(Photo: Erik Putz)
Arranging your nachos in layers is a great way to avoid dry nachos at the bottom.
Ingredients
300-g bag no-salt tortilla chips
1 tbsp olive oil
100 g cured chorizo sausage, diced (1 cup)
1 onion, finely dced
4 garlic cloves, minced
1/2 tbsp chopped thyme
4 vine-ripened tomatoes, chopped and divided
1/4 tsp pepper
540-mL can no-salt red kidney beans, drained and rinsed
3 green onions, chopped and divided
1 1/2 cups shredded cheddar
1 jalapeño, seeded and sliced (optional)
Instructions
PREHEAT oven to 375F and line a baking sheet with parchment. Arrange tortilla chips in single layer.
HEAT oil in saucepan over medium. Add chorizo and cook for 2 to 3 min. Transfer to a bowl. Add onion, garlic and thyme and cook until onion starts to soften, 5 min. Add half of tomatoes and the pepper and cook for 2 min. Add to chorizo bowl and stir in beans and two-thirds of green onions.
SPOON chorizo mixture over nacho chips, then sprinkle with cheddar. Bake until cheese is melted, 12 to 15 min. Sprinkle nachos with remaining green onions and chopped tomatoes, and jalapeno.
Chatelaine Quickies: Nacho Supreme
Nutrition (per serving)
Calories 441, Protein 20g, Carbohydrates 62g, Fat 13g, Fibre 12g, Sodium 685mg.
Excellent source of calcium.
Get more of our favourite pub-style snack recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
