Chorizo-Beef Nachos Recipe – Sunset Magazine

Ingredients

• 5 ounces skirt steak (see Notes), chopped, or lean ground beef
• 5 ounces Mexican chorizo, casing removed, finely crumbled
• 1 medium onion
• 1 large garlic clove
• 1 teaspoon ground cumin, divided
• 1 1/2 cups plus 1 tbsp. mild to hot salsa verde
• 1 can (15 oz.) black beans, rinsed and drained
• 1/2 teaspoon dried oregano leaves
• 1 can (4 oz.) diced green chiles, drained
• 1 large, ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro, divided
• Kosher salt
• 9 cups tortilla chips
• 2 cups (1/2 lb.) shredded jack cheese
• 1 quart finely shredded Iceberg lettuce