- 2 ounces uncooked chorizo or bulk spicy pork sausage
- 1 garlic clove, minced
- 1/4 cup refried beans
- 2 cups tortilla chips
- 1/2 cup shredded Colby-Monterey Jack cheese
- 1/2 cup shredded lettuce
- 1 small tomato, seeded and diced
- 3 tablespoons chopped onion
- 1/4 cup sour cream
- 1/4 cup guacamole
- 2 tablespoons sliced jalapeno pepper
- Crumble chorizo into a small skillet; add garlic. Cook over medium heat for 6-8 minutes or until fully cooked; drain. In a microwave-safe dish, combine chorizo mixture and beans. Cover and microwave on high for 1-2 minutes or until heated through; stir.
- Place the tortilla chips on a microwave-safe serving plate; sprinkle with cheese. Heat, uncovered, on high for 1 minute or until cheese is melted. Spoon chorizo mixture over chips and cheese. Top with lettuce, tomato, onion, sour cream, guacamole and jalapeno. Serve immediately. Yield: 2 servings.
Originally published as Microwave Texas Nachos in Cooking for 2 Summer 2005, p 50
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Microwave Texas Nachos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 8, 2010
"These are awesome! They are now a Saturday afternoon staple at our house! They are pretty spicy but that's how we like it! Thanks for the great recipe!!"