Enjoy the football game with these super packed nachos made with veggies, chorizo, bratwurst sausage, and cheese filling. And don’t forget the guacamole!
Ingredients (makes 4 servings):
For the nachos:
- Tortilla chips (store-bought or tortillas cut in triangles and fried)
- 1 1/2 cups of grated cheese (mozzarella, cheddar ,or any melting cheese of your preference).
Side: See our Guacamole recipe
For the filling:
- 1 cup of cooked beans. See our tips on how to cook beans
- 2 medium-size onions, finely chopped
- 1 large red bell pepper, chopped in small cubes
- 1 piece of chorizo or 1 Italian sausage, crumbled
- 2 bratwurst sausages, cut into small cubes
- 6 garlic cloves, minced
- 1 cup of corn kernels
- 1 tsp. paprika
- Chili flakes (optional)
- Freshly ground pepper
- Chicken broth mix
- Olive oil
- In a large pan fry at medium heat 1 onion and 3 garlic cloves with 2 tbsp. of olive oil. Add the beans and 1/3 cup of broth. Season with salt, pepper, and 1 tsp. of chicken broth mix. Cook for 10 to 15 minutes until liquid reduces but don’t allow beans to get very dry.
- In a large skillet fry 1 onion, and the red bell pepper with 2 tsp. of olive oil. Fry until the onion is caramelized and the pepper is soft. Season with 1 tbsp. of garlic powder, salt, and pepper.
- In a medium-size pan, cook the corn kernels with some olive oil, salt, pepper, paprika, and chili flakes (optional if you want it spicier). Reserve
- In a separate pan at medium/high heat, fully cook the chorizo or Italian sausage. Add the bratwurst sausage and cook until char.
- Preheat oven at (350°F or 176°C)
- Assemble the nachos: In a cast-iron skillet or any flat baking, platter adds some spray cooking oil. Arrange the tortilla chips in a single layer, overlapping them slightly but not too much to allow all toppings to be present on every bite.
- Add the toppings: start with cooked beans (drained), the mixture of cooked vegetables, chorizo, sausage (skip if you want it veggie-friendly), and finally the cheese.
- Cook for 15 minutes.
- Serve immediately, you can add on top fresh sour cream and Mexican salsa if you want some extra spice (it could be store-bought or you can make your own salsa). See our recipe for guajillo salsa.
- Serve with a side of guacamole and enjoy!
- Eat them fast! Before nachos get soggy.
- Plan your portions to avoid leftovers, since some of the toppings can’t be reheated.