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Mexican-Style Beef Sausage Nachos

Mexican-Style Beef Sausage Nachos


What's a party without nachos?

Photo courtesy of Beef. It's What's for Dinner.

Top crunchy tortilla chips with Mexican-style beef sausage and your other favorite garnishes like olives, sour cream and sliced jalapeño peppers.

Recipe courtesy of Beef. It's What's for Dinner.

Notes

You may substitute pinto beans for black beans.

Ingredients

For the Mexican-Style Beef Sausage

  • 1 Pound ground beef (93% or leaner)
  • 2 Tablespoons red wine vinegar
  • 1 and 1/2 teaspoons dried oregano leaves
  • 1 and 1/2 teaspoons smoked paprika
  • 1 and 1/2 teaspoons chili powder
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon chipotle chili powder

For the Nachos

  • 1/2 Cup salsa
  • 1 can (4 ounces) diced mild green chiles, drained
  • 8 Ounces low salt tortilla chips (about 60 chips)
  • 1 Cup canned low-sodium black beans, drained, rinsed
  • 1 and 3/4 cups shredded Mexican cheese blend
  • 2 Cups thinly sliced lettuce, such as iceberg or romaine
  • 1 Cup diced seeded tomatoes
  • Garnishes: sliced avocado, fresh chopped cilantro leaves, sliced ripe olives, sour cream, sliced jalapeño peppers, lime wedges

Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.


Recipe Summary

  • 1 pound fresh hot pork sausage (casings removed), crumbled
  • 4 scallions, white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 2 cans (15 ounces each) pinto or black beans, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips (restaurant style)
  • 3 cups grated pepper Jack, sharp cheddar, or a combination
  • 1/4 cup pickled jalapeno slices (optional)
  • Salsa and sour cream, for serving

Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add scallion whites and garlic to skillet cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.

Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.