These chorizo nachos are as good for busy weeknights as they are for game day parties. I make them constantly because they’re so simple – layer everything on a pan and let the oven do the work.
The spicy chorizo and melted cheese combination always hits the spot, and you can customize the toppings based on what you have in your fridge.
Easy Chorizo Nachos
This recipe is as good for feeding a crowd as it is for a quick family dinner. The chorizo adds a great smoky flavor, and the cheese becomes perfectly bubbly in the oven. I love that you can eat them straight from the pan – less dishes to was,h and everyone can grab what they want. They disappear fast, no matter when I make them.
What You’ll Need to Cook
- Mexican Chorizo: Choose fresh Mexican chorizo over cured Spanish varieties. Look for visible meat chunks and avoid overly processed versions. Remove casings before cooking to allow proper rendering and distribution.
- Tortilla Chips: Use thick, restaurant-style chips that can support toppings without breaking. Avoid thin chips that become soggy under melted cheese and chorizo oils.
- Black Beans
- Cheddar and Pepper Jack Cheese: Freshly shredded cheese melts better than pre-packaged. The cheddar provides a sharp flavor while the Pepper Jack adds complementary heat to the chorizo.
- Pico De Gallo Homemade Or Store-Bought
- Guacamole
- Pickled Jalapeños
- Sour Cream
- Cilantro
Ingredient Substitutes
Chorizo: Italian sausage mixed with smoked paprika and cumin, or spicy ground turkey seasoned with Mexican spices.
Cheese: Monterey Jack and queso fresco for milder flavor, or sharp white cheddar with jalapeño Havarti for extra heat.
Heat Adjustments: Use mild chorizo and regular Monterey Jack for a milder flavor, or add fresh jalapeños for a spicier kick.
How to Make Baked Chorizo Nachos
Preheat your oven to 425°F for the perfect balance of cheese melting and chip crisping without burning.
Step 1: Cook the Chorizo
Begin by slicing the chorizo into uniform 1/4-inch rounds, keeping the casing intact to help the slices hold their shape during cooking.
Heat a large skillet over medium-high heat and add the chorizo slices in a single layer. Cook for 4-5 minutes per side, flipping once to ensure even browning on both sides.
This rendered fat will later infuse the chips with rich, spicy flavor. Once fully cooked, remove from heat and let cool slightly before layering on the nachos.
Step 2: Layer the Nachos
Arrange tortilla chips in a single, slightly overlapping layer on a large sheet pan, ensuring no chips are stacked too deeply.
Distribute the cooked chorizo evenly across the chips, followed by the drained black beans scattered throughout. This ensures every bite has protein and prevents any one area from becoming overloaded.
Finally, sprinkle both cheeses over the entire surface, using your hands to achieve complete, even coverage that will melt uniformly in the oven.
Step 3: Bake and Finish
Place the loaded nachos in the preheated oven at 425°F and bake for 12-15 minutes, checking after 10 minutes to monitor the cheese melting.
The nachos are ready when the cheese is fully melted, bubbling around the edges, and beginning to develop golden-brown spots.
Remove immediately from the oven and quickly add dollops of cool guacamole and sour cream while the cheese is still hot. Finish with fresh pico de gallo, pickled jalapeños, and a generous sprinkle of cilantro, then serve immediately.
How To Store Leftovers and Reheat
Cool completely before storing in the refrigerator for up to 2 days. Store fresh toppings separately to prevent your chips from becoming soggy. Reheat in a 350°F oven for 5-8 minutes, or until the cheese has re-melted. Avoid microwaving, as it can make chips soggy.
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Chorizo Nachos
Ingredients
- 8 oz Mexican chorizo sliced into 1/4-inch rounds
- 12 oz tortilla chips
- 1 cup black beans drained and rinsed
- 3/4 cup pico de gallo homemade or store-bought
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Pepper Jack cheese
- 1 cup guacamole
- 1/2 cup pickled jalapeños
- 1 cup sour cream
- Chopped fresh cilantro leaves for garnish
Instructions
- Preheat oven to 425°F
- Cook chorizo slices in a large skillet over medium-high heat for 8-10 minutes, flipping once
- Spread tortilla chips evenly on a large sheet pan
- Sprinkle cooked chorizo and black beans over chips
- Top with both cheeses, ensuring even coverage
- Bake for 12-15 minutes until cheese is melted and bubbly
- Remove from oven and immediately add dollops of guacamole and sour cream
- Finish with pico de gallo, pickled jalapeños, and fresh cilantro before serving