Loaded Chorizo Chili Nachos with All the Toppings
These are the ultimate party nachos! Featuring crispy homemade chips, a smoky chorizo & black bean chili, melted cheese, and every fresh topping. Ready in 30 minutes for game day or any gathering.
Ingredients
For the Chips:
- 6 6 inch corn tortillas
- 1 tbsp neutral oil
- Salt and pepper
For the Chili:
- 1 tbsp neutral oil
- 1 red onion finely chopped (divided)
- ½ lb Mexican chorizo
- 1 15 oz can black beans, undrained
- 4 oz ½ cup red enchilada sauce
For Topping:
- 2 plum tomatoes diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño thinly sliced
- 2 oz ½ cup shredded cheddar Jack cheese
- ¼ cup sour cream
Instructions
- Make Chips: Preheat oven to 425°F (upper rack). Cut tortillas into 8 wedges each. Toss with 1 tbsp oil, salt, and pepper on a baking sheet. Bake 5-7 mins until golden and crisp.
- Make Chili: Heat 1 tbsp oil in skillet over medium high. Cook ⅔ of onion 3-4 mins until soft. Add chorizo; cook 4-5 mins, breaking it up. Stir in beans (with liquid) and enchilada sauce. Simmer 2-3 mins until thickened. Season.
- Prep Toppings: Dice tomatoes, chop cilantro, slice jalapeño.
- Assemble: Spoon warm chili over baked chips on sheet. Sprinkle with cheese. Bake 3-5 mins until cheese melts.
- Finish: Top with diced tomatoes, reserved onion, jalapeño, and cilantro. Dollop with sour cream. Serve immediately.
Notes
- For Quicker Nachos: Use a bag of sturdy restaurant style tortilla chips.
- Toppings: Customize with avocado, olives, lime juice, or hot sauce.
- Crispy Tip: Add cold/wet toppings after baking to keep chips crisp.