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Chorizo Nachos | Kita Roberts GirlCarnivore.com

Chorizo Nachos

Down and dirty finger food needs to happen every now and then and Chorizo Nachos are perfect.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 355kcal


  • 1 10 oz pork chorizo found in the refrigerated Mexican section of the market
  • ½ onion diced, plus a few slices for topping
  • ½ red pepper diced
  • 1 cup sliced white mushrooms
  • 1 14.5 oz can black beans drained and rinsed
  • Tortilla chips
  • ¾ cup shredded cheese cheddar, pepper jack, or your favorites
  • scallions jalapenos, salsa, guacamole, sour cream, and any other toppings you may want


  • In a large oven safe skillet over medium heat, cook the chorizo until almost done. Add the onions and peppers and cook 3 minutes longer. Add the mushrooms and cook 2 more minutes. You should have cooked chorizo, and soft veg. Stir in the beans. Remove from heat.
  • Preheat the broiler. Carefully, spoon the chorizo mixture into a bowl.
  • Place a layer of tortilla chips in the now empty skillet. Top with a layer of the chorizo mixture and cheese. Repeat with another layer of tortilla chips and chorizo mixture. Top with sliced onions and more cheese.
  • Place under broiler until cheese has just melted. Serve with desired toppings, plates that are too tiny, and a wad of paper towels.


Calories: 355kcal | Carbohydrates: 15g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 1012mg | Potassium: 528mg | Fiber: 5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 15.7mg | Calcium: 103mg | Iron: 2.4mg