DFW’s Killer Nachos

| January 18, 2013

Seeing as we are rapidly approaching the peak of football season, planning a hit snack selection for your Sunday get-togethers is becoming that much more important. There is a wide variety of appropriate snacks to enjoy while watching the pigskin being bounced around, but our favorite for sure is the timeless and versatile nachos!




Photo by Arvind Grover

  • 1 bag tortilla chips
  • 1 (16 ounce) can refried beans
  • 1 lb ground beef, browned and drained
  • 3/4 lb chorizo sausage, browned and drained
  • 1 (8 ounce) can tomato sauce
  • 4 tablespoons taco sauce
  • 1 cup monterey jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • ¼ cup sliced olives
  • 1/4 cup scallions
  • 1/2 cup diced fresh tomatoes
  • 1 can jalapenos, sliced
  • 1/2 cup guacamole
  • 1/2 cup sour cream
  • 1/2 cup spicy salsa



Heat oven to 350 degrees. Thoroughly combine refried beans, browned beef, chorizo, tomato sauce and taco sauce and set aside. Spread chips out on a oven safe pan. Evenly spread meat mixture on chips. Sprinkle with the cheeses, olives,  green onions and tomatoes. Heat until the cheese is melted and a bit bubbly. Top with remaining ingredients and serve.