Chorizo nachos

1 pound fresh Mexican chorizo, casings removed

1/2 cup chopped onion

1 (15-oz.) can refried beans

1 (16-oz.) jar salsa (or home made of course, whatever you have on hand)

1 (12-oz.) pkg. tortilla chips

4 ounces Monterey Jack cheese, shredded (about 1 cup)

4 ounces sharp Cheddar cheese, shredded (about 1 cup)

1 ripe avocado, chopped

1 jalapeño thinly sliced

3/4 cup sour cream

1/2 cup loosely packed fresh cilantro leaves

hot sauce of choice (optional)

Step 1

Preheat oven to 400°F. Cook chorizo and onion in a large nonstick skillet over medium, stirring often with a wooden spoon to crumble, until chorizo is well browned and onion is tender, about 8 minutes. Drain on a plate lined with paper towels.

Step 2

Stir together refried beans and 1 cup of the salsa in a small saucepan. Cook over medium-high, stirring often, until hot, about 3 minutes.

Step 3

Line a large rimmed baking sheet with aluminum foil. Arrange chips in a single layer on foil. Top chips evenly with chorizo mixture, bean mixture, and cheeses.

Step 4

Bake in preheated oven until cheeses melt and just begin to brown in places, about 8 minutes. Remove from oven, and top with avocado, jalapeño, sour cream, cilantro, and remaining salsa. Drizzle with hot sauce, if desired.

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