Riley's Nachos Recipe
Fresh cut corn tortilla chips, layered with our signature seasoned beef & chorizo, then shredded Monterey jack, pico de gallo & sour cream.
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Ingredients
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Chips
Meat
Toppings
Method
Chips Preparation
- 1
Cut and Fry Tortillas
Cut the corn tortillas into quarters to make triangles. Heat the vegetable oil in a deep skillet over medium-high heat. Once the oil is hot, gently add the tortilla triangles in batches, frying until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
Meat Preparation
- 2
Cook the Beef and Chorizo
In a large skillet over medium heat, add the ground beef and chorizo sausage. Cook for about 5-7 minutes, breaking up the meat with a spatula until browned and fully cooked. Drain excess fat if necessary. Stir in the taco seasoning and a splash of water, cooking for an additional 2-3 minutes until the mixture is well combined and heated through.
Assemble Nachos
- 3
Layer the Nachos
On a large serving platter, spread a layer of the fried tortilla chips. Evenly distribute the seasoned beef and chorizo mixture over the chips. Sprinkle the shredded Monterey Jack cheese generously on top. Repeat the layering process if desired, adding more chips and toppings.
- 4
Add Toppings
Top the nachos with pico de gallo and dollops of sour cream. Serve immediately while the cheese is melted and the nachos are hot.