Chorizo Nachos
Category
Italian|Killer hot
Servings
6
Cook Time
15 minutes
Ingredients
- 1 bag tortilla chips
- 1 onion chopped
- 1 green pepper - chopped (or substitute 1 small can of green chilies, chopped)
- 1 can black olives (chopped)
- 4 roma (plum) tomatoes - chopped (apx 1 cup)
- 2 cups finely shredded Colby-Monterey Jack cheese (8 ounces)
- 1 Avocado (for topping after nachos are baked)
1 pkg Mulay's Chorizo
Directions
Heat oven to 400� F. Spray 12-inch pizza pan or 15x10x1-inch pan with cooking spray. Spread half of chips evenly on pan. Set aside. In 8-inch nonstick skillet, cook chorizo over medium heat, stirring occasionally, until brown
- drain. Stir in onions and green peppers (or chilies) and cook 2 to 3 minutes longer or until veggies soften and mixture is cooked and seasoning is well combined. Spoon half of Chorizo mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted. Top with chopped Avocado if desired.