These Cheesy Chorizo Nachos are the ultimate easy weeknight dinner! Baked in the oven and loaded with ALLLLL of the toppings, it’s a dish where everyone will be coming back for more!
Nachos could be a love language. Everyone loves them! Everyone will take at least ONE bite…and these Cheesy Chorizo Nachos will surely be the life of the party!
What is Chorizo?
Chorizo is so underrated in America! If you didn’t know chorizo is a spiced pork that has TONS of seasoning that is well loved in both Mexican and Spanish cultures!
When we went to Mexico City several years ago, chorizo was a staple at every taco place we went! I personally love it because it’s spiced perfectly and really stands up to the other flavors of a taco – the lime, cilantro onion etc.
Not to mention, I personally love pork due to the fat content! It makes for an ULTRA flavorful taco. So why not also add it onto nachos?!
Why You’ll Love These Nachos:
If you’re looking for a back pocket recipe for a hectic weeknight, this one is for you!
I specifically love this recipe because most of it is baked in the oven. Of course, you do have to cook your chorizo but then after that….bake until it’s cheesy, top with whatever fresh veg you might have in the fridge and you’re set!
You can just eat these nachos right off the pan! Minimal clean up required, ha!
But really, with the combo of the spicy chorizo, lots of cheese and all of those crunchy toppings….these are a nacho lovers dream!
I especially loved the creaminess of the avocado in each bite as well as the fresh lime squeezed after the nachos were baked.
And the black beans! I absolutely loved the texture of the black beans! Plus it adds a little bit of extra fiber to this meal. A win win!
Overall these chorizo nachos are cheesy, spicy and absolutely DELICIOUS. Pour me a lemon lime margarita and I’m set! Let’s get into what you need to make them!
Ingredients You Need:
- Tortilla Chips – I used yellow corn tortilla chips but feel free to use whatever you like or have on hand!
- Chorizo – you can usually find this in the meat section at your grocery store! Occasionally it will be refrigerated near the cotija, Mexican crema etc.
- Cheese – I used a combo of colby jack and monterey jack cheeses.
- Black Beans – I used canned for this recipe
- Toppings – the world is your oyster! I used avocado, cotija cheese, tomatoes, green onions and red onions!
How to Make Nachos in 5 Simple Steps:
- Preheat the oven to 400 degrees. Grab a large baking sheet and set it aside. Shred the cheese and set it aside. Drain and rinse 1 can of black beans and set that aside.
- Cook the chorizo, breaking it apart into small pieces as you go, in a medium skillet for 7-10 minutes (or until fully cooked through), flipping and turning it often.
- Add the tortilla chips directly to the baking sheet. Layer the nachos with a little cheese, a little chorizo, a little black beans and repeat until all of the ingredients are used up.
- Bake for 5-10 minutes or until the cheese is melted and golden brown.
- While it’s baking, chop up the toppings! Once it’s done, add the toppings and dig in! Eat while warm and the cheese is gooey!
Best Nacho Making Tips:
Be sure to drain and rinse the black beans! You don’t want your nachos getting soggy so this is an important step.
Freshly shred your cheese. I know that it takes a little bit more time but I promise you, it’s so worth it! It will melt better and is way fresher.
Layer the nachos! I like to add a little cheese and then chorizo and then black beans vs. an entire layer of each. I think it really helps to spread out the toppings more!
Be sure to add the fresh veggies on top AFTER you bake it. The crunchy freshness of the vegetables adds such an amazing texture.
Eat while WARM! No one likes a cold nacho situation. Be sure that everything is ready to go once the nachos are baked so you can chow down!
Ingredient Substitutions:
If you want a fresh and gooey cheese sauce, find a delicious recipe here!
Feel free to use whatever fresh veggies you want! You could add on bell pepper, jalapenos, homemade salsa etc.
You can also use whatever cheese you like! Pepper jack would be amazing if you wanted it a little extra spicy.
If you aren’t a fan of black beans, you can use pinto beans instead!
Storing Leftovers:
Honestly, these nachos are best eaten while warm on the SAME DAY! If you aren’t able to get through them all, I would recommend just topping maybe HALF with the fresh veggies and saving the other half in a tightly sealed tupperware container. The next day, you can heat up the nachos and then top with fresh veggies.
Hope y’all love this recipe as much as I do! XO -Haylie
Did you enjoy this recipe? Here are a few more you might like:
Chorizo Tacos with Cilantro Lime Crema
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Cheesy Chorizo Nachos
These Cheesy Chorizo Nachos are the ultimate easy weeknight dinner! Baked in the oven and loaded with ALLLLL of the toppings, it’s a dish where everyone will be coming back for more!
Ingredients
- 1 large bag of tortilla chips
- 1 pound chorizo
- 1 and 1/2 cups freshly shredded Colby Jack cheese
- 1 and 1/2 cups freshly shredded Monterey Jack cheese
- 1 can drained and rinsed black beans
- nacho toppings of your choice: cotija cheese, red onions, diced tomatoes, green onions, diced avocado
Instructions
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Preheat the oven to 400 degrees. Grab a large baking sheet and set it aside.
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Freshly shred the cheese and set it aside. Drain and rinse the can of beans and set those aside as well.
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In a medium skillet, break up the chorizo into small pieces and cook for 7-10 minutes (or until fully cooked through), flipping it around in the skillet every once in a while.
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Spread the tortilla chips out onto the pan. Layer with the cheese, a little chorizo, the black beans and then more cheese. You want it to be evenly layered!
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Bake for 5-10 minutes or until the cheese is golden and melty.
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While they are baking, finely chop all of your toppings! I used tomatoes, green onion, red onion and avocado!
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When the nachos are done, top with the fresh veggies as well as cotija cheese!
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Eat straight from the pan while warm if desired and enjoy!!