Game Day – Nachos with Chorizo Sausage

Yield:  8 Servings


1 lb chorizo sausage, removed from casing

1 tablespoon chopped garlic

2 cups pinto beans, drained

¼ teaspoon cumin

½ teaspoon chili powder

Homemade Taco chips (see recipe below)


1 ½ cup grated cheddar cheese

1 ½ cup Monterey jack cheese

3 green onions, chopped with white and some green

1 cup sour cream

1 tablespoon freshly squeezed lime juice


In large skillet, cook the chorizo, garlic and cumin until sausage is browned.  Remove and drain on paper towel.  To fat in pan, add pinto beans, chili powder, salt and 1 ¼ -½ cups water.  Cook over medium-high heat, mashing the beans and cooking until much of the water has been absorbed.  Set aside.

Homemade Taco Chips

10 corn tortillas, cut into quarters

4 cups oil, corn, vegetable or peanut

Heat oil in a large kettle to 360 degrees F.  Slowly add small amount of tortillas to the oil and fry for about 1 minute, until golden brown, turning once.  Remove from oil and drain on paper towels. 


Pre-heat oven to 450 degrees F.  In a oven proof baking dish, place one layer of taco chips on the bottom.  Top with beans, ½ sausage, cheese and onions.  Repeat with another layer of taco chips, beans, sausage, onions and cheese.  Bake in the oven for 5-8 minutes or until the cheese is melted and the chips are heated.  Serve with the following toppings:


Sour Cream – Add 1 tablespoon freshly squeezed lime juice and mix well

Tomatoes – Chopped fresh tomatoes