Xochipilli's Nachos Grande

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 5 ounces skirt steaks, chopped or 5 ounces lean ground beef
• 5 ounces mexican chorizo sausage, casing removed finely crumbled
• 1 medium onion
• 1 large garlic clove
• 1 teaspoon ground cumin, divided
• 1 1/2 cups salsa verde, mild to hot (your choice, xochipilli's uses mild)
• 1 tablespoon salsa verde, mild to hot (your choice, xochipilli's uses mild)
• 1 (15 ounce) can black beans, rinsed drained
• 3/4 cup water
• 1/2 teaspoon dried oregano leaves
• 1 (4 ounce) can diced green chilies, drained
• 1 large ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped divided
• kosher salt, to taste
• 9 cups tortilla chips
• 2 cups monterey jack cheese, shredded
• 1 quart iceberg lettuce, finely shredded
• 1/4 cup pickled jalapeno pepper, drained

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a large frying pan over medium-high heat, brown steak/beef and chorizo, stirring (5 minutes). while meat is cooking, chop onion and mince garlic.
• 3 add onion and all but 1/8 tsp cumin to pan. stir often until onion is soft (4 to 5 minutes). reduce heat to medium and stir in 1 1/2 cups salsa. simmer until thick, stirring occasionally (8-10 minutes).
• 4 while steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp garlic, and chiles in a small saucepan. bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated (10 minutes).
• 5 while the beans simmer, make guacamole: pit and peel avocado. in a bowl, mash avocado with remaining 1 tbsp salsa, remaining 1/8 teaspoons cumin, remaining garlic, and the lime juice. stir 1 tbsp cilantro into guacamole and add salt to taste.
• 6 line a large, rimmed baking pan with parchment paper. arrange chips in a 12-in.-wide circle. sprinkle with cheese. bake until cheese melts (3 to 4 minutes). while chips are baking, arrange lettuce around rim of a large serving platter (at least 16 inches wide).
• 7 with a wide spatula, loosen chips from parchment. carefully lift parchment from pan, then slide chips off paper into center of platter. spoon meat mixture over chips.
• 8 sprinkle pickled jalapeno slices over chips. with a slotted spoon, top with beans. spoon guacamole over center of nachos and sprinkle with remaining 1 tablespoons cilantro.