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Spicy Sausage and Black Bean Nachos Recipe

Not Your Regular Nachos: Spicy Sausage Nachos

When I was selecting my 10 favorite nacho recipes, I suddenly had an intense craving for nachos. So much so that I decided to make some! Not just any recipe though — one that I had seen in Everyday Food for Emeril's amazing-looking spicy sausage nachos. They're loaded with jalapeños, black beans, pepper Jack cheese, and hot sausage.

The only problem with these nachos is that it's hard to stop eating them. I devoured my entire plate and then went back for seconds. If you have the time, I highly recommend serving them with homemade salsa. I used the Pioneer Woman's chunky variation and it took these nachos to a whole new level. To serve them at your Super Bowl bash, get the recipe and

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Spicy Sausage Nachos

Spicy Sausage Nachos

Spicy Sausage and Black Bean Nachos Recipe 2010-02-03 15:57:08

Ingredients

  1. 1 pound fresh hot sausage (such as chorizo), removed from the casings and crumbled
  2. 1/4 cup finely chopped green onion bottoms (reserve tops separately)
  3. 1 tablespoon chopped garlic
  4. Two 15-ounce cans pinto or black beans, drained
  5. 3/4 cup chicken stock or canned, low-sodium chicken broth or water
  6. 1/2 teaspoon chili powder
  7. 1/4 teaspoon ground cumin
  8. 1/4 teaspoon salt
  9. 12 ounces large (restaurant-style) tortilla chips
  10. 3 cups grated pepper Jack or sharp cheddar cheese, or a combination
  11. 1/4 cup pickled jalapeno slices, or to taste
  12. Your favorite salsa, for serving
  13. Sour cream, for serving

Directions

  1. Preheat the oven to 450°F.
  2. 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.
  3. 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.
  4. Reduce the heat to medium and continue cooking until completely warmed through, 1 to 2 minutes. Remove from the heat.
  5. 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 jalapenos. 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.
  6. Remove from the oven, and serve garnished with chopped green onion tops, salsa, and sour cream.

Serves 4-6.


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