1 pound fresh hot pork sausage (casings removed), crumbled
-
4 scallions, white and green parts separated and chopped
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1 tablespoon chopped garlic
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2 cans (15 ounces each) pinto or black beans, rinsed and drained
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3/4 cup low-sodium chicken broth or water
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1/2 teaspoon chili powder
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1/4 teaspoon ground cumin
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1/4 teaspoon coarse salt
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12 ounces large tortilla chips (restaurant style)
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3 cups grated pepper Jack, sharp cheddar, or a combination
-
1/4 cup pickled jalapeno slices (optional)
-
Salsa, for serving
-
Sour cream, for serving
Instructions
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.
Serving
Suggestions
If your family doesn't like spicy sausage, feel free to substitute any other variety, such as breakfast pork sausage or even turkey sausage.
Originally Submitted
3/9/2010
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