CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SPICY SAUSAGE, BEAN AND CHEESE NACHOS

Shelly's
recipe box

Printview my recipes
this recipe viewed 15 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Hot
    Prep Time:       Cook Time:       Total Time:  

1 pound fresh hot sausage (such as chorizo), removed from the casings and crumbled
1/4 cup finely chopped green onion bottoms (reserve tops separately)
1 tablespoon chopped garlic
Two 15- ounce cans pinto or black beans, drained
3/4 cup chicken stock or canned, low-sodium chicken broth or water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
12 ounces large (restaurant-style) tortilla chips
3 cups grated pepper Jack or sharp cheddar cheese, or a combination
1/4 cup pickled jalapeño slices, or to taste
Your favorite salsa, for serving
Sour cream, for serving

Preheat the oven to 450.

Place a large skillet over medium-high heat, add the sausage, and cook until it is nicely browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer the sausage to a paper towel–lined plate to drain.

Add the green onion bottoms and the garlic to the fat remaining in the skillet, and cook until fragrant and soft, about 20 seconds. Add the beans, mix well, and cook until heated through, about 1 minute. Add the chicken stock, chili powder, cumin, and salt.

Mash the beans with the back of a heavy wooden spoon or a potato masher until chunky-smooth.

Reduce the heat to medium and continue cooking until completely warmed through, 1 to 2 minutes. Remove from the heat.

Spread half of the tortilla chips in one even layer on a large oval ovenproof platter or in a large baking dish. Top with half of the beans, half of the sausage, half of the cheese, and half of the jalapeños. Repeat with another layer of chips, beans, sausage, cheese,and jalapenos. Bake until the cheese is melted and the mixture is hot, 2 to 3 minutes.

Remove from the oven, and serve garnished with chopped green onion tops, salsa, and sour cream. Serves 4 to 6


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Spicy Sausage And Bean Soup
   by sgre52160



1 tsp olive oil 1 lb bulk hot sausage (see Note) 1 small onion, chopped 2 garlic cloves, minced 4 cans (15-1/2 oz each) Great Northern beans, undrained 2 cans (14 oz each) ready-to-use chicken br




Spicy Italian Sausage And Bean Soup
   by sgre52160



2 tbsp oil 1 1/2 lbs spicy Italian sausage links, casings removed (can use mild the spicy is better) 1 medium onion, chopped 6 garlic cloves, finely chopped 1 large carrot, peeled and diced 1 tsp




Spicy Pasta, Bean And Sausage Soup
   by sgre52160



2 (15- to 16 oz) cans garbanzo beans (chickpeas) 2 tbsp olive oil 1 lb Italian hot sausages, casings removed 4 tsp chopped fresh rosemary 2 large garlic cloves, chopped 1/4 tsp dried crushed




Spicy Potato Wedges With Bbq Bean And Cheese Dip
   by sgre52160



1/2 pkg (32 oz) Ore-Ida Country Style Seasoned Potato Wedges Or Zesties 1 (16 oz) baked beans, drained 1 cup sharp cheddar cheese, shredded 1/4 cup Jack Daniel's Tennessee Hickory Mesquite Grillin




Spicy Sausage Cranberry Cheese Balls
   by sgre52160



1 (16 oz) pkg hot sausage 2 cups baking mix 1 tsp ground allspice 1 cup chopped, sweetened dried cranberries 1 cup finely chopped pecans 2 cups shredded sharp cheddar cheese Preheat oven to





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.