Sheet pan chorizo nachos
A whole sheet pan of chips layered with crispy chorizo, black beans and two layers of melted cheese, piled with cold toppings for a dinner you eat with your hands.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.76 a serving
- 870 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 9 oz Mexican chorizo, 1 package, casing removed
- 10 oz tortilla chips, 1 bag
- 1½ cups Mexican blend cheese, divided
- 1 can black beans, drained and rinsed
- 2 tbsp pickled jalapeños (optional)
- 1 cup pico de gallo
- ½ cup sour cream
- 1 avocado, diced (optional)
- 2 tbsp cilantro, chopped (optional)
Each serving has about 870 calories, 31 g protein, 69 g carbs and 53 g fat, and costs about $2.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No black beans? Pinto beans or kidney beans work.
- No pico de gallo? Salsa works.
- No sour cream? Plain Greek yogurt works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cook the chorizo in a over medium-high for 6 to 7 minutes, breaking it into small , until browned with no pink left. it on a paper towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Medium-high heatTimer: 7 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Spread the chips over the pan in one slightly overlapping layer.
Scatter half the cheese over the chips, then the chorizo, beans and jalapeños, then the rest of the cheese.
Dolly’s tip: Cheese on the bottom and on top means every chip gets some, not just the ones on the surface.8 to 10 minutes, until the cheese is and bubbling at the edges.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 9 min
Spoon the pico de gallo and sour cream over the top, scatter the avocado and cilantro, and eat right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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