Bricklayer-Style Nachos | Recipe Cart | Recipe Cart

Ingredients

• 2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
• 8 ounces thick-cut bacon, thinly sliced
• 8 ounces fresh Mexican chorizo, casing removed, coarsely chopped
• 1 1/2 pounds beef sirloin, excess fat removed, meat cut into 1/2-inch pieces
• Kosher or sea salt and black pepper
• 1 medium white onion, halved and slivered (about 1 1/2 cups)
• 1 to 2 jalapeños or serrano chiles, halved, deseeded if desired, and sliced
• 2 garlic cloves, finely chopped
• 1 to 1 1/2 pounds store-bought or Homemade Tortilla Chips ( see recipe)
• 12 ounces shredded Mexican melty cheese, like Oaxaca, Asadero or quesadilla, or even Monterey Jack or mozzarella (about 3 cups)
• 1 ripe avocado, halved, pitted and finely chopped
• 1 cup crumbled queso fresco
• 8 scallions, trimmed and thinly sliced