Chorizo and mexi bean nachos

Tasteful Chorizo and mexi bean nachos Recipe

Add some chorizo sausage to beef nachos to spice things up a little! This recipe is also gluten-free.
Chorizo and mexi bean nachos
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 1 chorizo sausage, coarsely chopped

  • 250g minced beef

  • 420g can Mexican chilli beans (Coles brand)

  • 200g pkt corn chips

  • 120g (1 1/2 cups) coarsely grated tasty cheese

  • 125ml(1/2 cup) mild chunky salsa

  • 125g (1/2 cup) sour cream

  • 1 ripe avocado, peeled, stone removed, mashed

  • Coriander leaves, to serve

  • Lime wedges, to serve


  • Step 1

    Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.

  • Step 2

    Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.

  • Step 3

    Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.

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