What’s Cooking in Gail’s Kitchen? A Second Helping of Nacho Macho Supreme! Get ready for the most amazing loaded nacho platter for those warm summer nights on the back porch. The music is playing, the conversation is flowing, and the margaritas are going down real slow. These are the nights that are made for us.
NACHO MACHO SUPREME
1 large bag of corn tortilla chips, café style
1 pound ground Mexican chorizo
1/8 teaspoon garlic powder
1/4 teaspoon cumin powder
1/2 cup frozen sweet corn, thawed
1/2 cup black beans, drained
1/4 cup sliced jalapeño peppers
4 green onions, sliced
2 tomatoes, diced
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup salsa
1 cup sour cream
Preheat oven to 400°. Spray a pizza pan with nonstick oil. Lightly salt. Set aside.
In a shallow skillet, cook chorizo, garlic, and cumin until meat is brown. Drain on paper towels. Assemble nachos by dividing into three or more layers to form a pyramid—chips, chorizo, corn, beans, jalapeños, green onion, tomatoes, cheddar cheese, and mozzarella cheese. Bake for 15-20 minutes. Watch! Serve with salsa, sour cream, and cilantro garnish.