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Chorizo Nachos Recipe (with Video)

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Discover our Chorizo Nachos Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 25min


The Cheese
- 1 Serrano pepper
- 1 clove Garlic, minced
- 2 tbsp Oil
- 1 tbsp Butter
- 3 tbsp Flour
- 1.5 c Milk
- 0.5 c Heavy cream
- 1 tsp MSG
- Pepper, fresh cracked
- pinch Salt
- Hot sauce, of your choosing
- 4 oz American cheese
- 8 oz Cheddar cheese
- 4 oz Gruyère cheese
- 1 tbsp Sour cream
The Meat
- 2 lb Ground beef
- 9 oz pork Chorizo
- 1 tbsp Garlic powder
- 1 tbsp Chili powder
- 1 tsp Onion powder
- 1 tsp Cumin
- Salt, to taste
- Pepper, to taste
- tortillas
- Cheese
- 2 lb meat
- Cheese
- Jalapeño
- 1 Tomato, diced
- Hot sauce
- Mexican style crema
- Green onions
- guacamole
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For the cheese
1. Finely dice one Serrano pepper and mince 1 garlic clove.
2. Add 2 tablespoons oil and 1 tablespoon butter to a pan.
3. Add your Serrano and cook until soft.
4. Now add the garlic and cook for about 30 seconds.
5. Now add 3 tablespoons flour and cook for a minute or so.
6. Now add 1.5 cups milk and .5 cups heavy cream and whisk.
7. Add fresh cracked pepper, 1 teaspoon MSG, a pinch of salt, some hot sauce of your choosing, 4oz American cheese, 8oz Cheddar, and 4oz Gruyère and 1 tablespoon sour cream.
8. Whisk until smooth.
For the meat
1. These nachos will serve a few so take 2 pounds of ground beef and add to a hot pan along with 9oz of pork Chorizo.
2. Add 1 tablespoon garlic powder, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon cumin, salt and pepper to taste.
1. I fried my own tortillas but you don’t have to.
2. Add a layer of your chips followed by some cheese, then your drained meat, and now more cheese.
3. For the toppings you can add whatever you want.
4. I added jalapeño, diced tomatoes, hot sauce, Mexican style crema, and green onions.
5. I would have liked to have added some Guacamole but I never have Avocados ripe when I want them.
6. Serve them up and enjoy.

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