Easy Weekday Spicy Chorizo Nachos

The grand winner of our Crafty Cooks Competition, Adela Bright from Auckland, has elevated simple nachos using spicy chorizo! With just a few ingredients, she’s packed in the perfect amount of flavour and heat, making this award-winning dish one of the tastiest easy dinner ideas NZ has to offer. Quick, spicy, and absolutely delicious!

  • 30 mins
VALUE easy weekday spicy chorizo nachos chorizo recipe

Ingredients

  • 200g Hellers Crafty Cooks Diced Chorizo [use only 100g if you don't want it too spicy]
  • 1 white onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp cumin ground
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes [omit if you don't want it super spicy]
  • 4 jalapeno slices from jar finely chopped
  • 400g can chopped tomatoes
  • 1 cup water
  • 400g can red kidney beans drained and rinsed
  • 1 large bag of plain corn chips
  • 200g grated pizza cheese
  • Garnishes: sour cream, guacamole, tomato salsa and fresh coriander leaves

Method

  1. In a large deep sided fry pan add the diced chorizo and cook for 3 mins over medium heat until slightly browned and the fat begins to render
  2. Add the onion and cook for a further 3 mins. Add garlic, jalapeno, cumin and paprika and cook gently for a further 5 mins
  3. Add tomatoes, water and kidney beans and simmer for about 10 mins until the water has been absorbed then set aside
  4. On a large baking tray spread out the corn chips and sprinkle with cheese. Place under a hot grill until the cheese is melted and golden
  5. Divide the grilled cheese corn chips onto each plate and top with the spicy chorizo beans and then top with a few more cheesy corn chips
  6. To serve top with garnishes or let everyone help themselves from the table