12 oz. Usinger’s Chorizo Sausage, removed from casing and chopped
1 15 oz. can of black beans, drained
1/3 C. chicken stock
1/2 tsp. Chipolte chili powder
1/2 tsp. regular chili powder
1/2 tsp. ground Cumin
1/2 tsp. Oregano
1/4 tsp. Salt
1/4 tsp. black pepper
1 bag of Tortilla chips
1 8oz. block of Colby cheese (shredded), Monterey Jack can also be used)
Fresh Jalapeno slices (optional)
Salsa, Lettuce, Tomato, Sour Cream for garnish
Preheat oven to 425º. In a large skillet over medium heat, add the sausage, and cook until it is browned and warmed through, about 5 minutes. Remove the sausage to a paper towel-lined plate to drain. Stir in the beans, and cook until heated through, about 2 minutes. Add in chicken stock, chili powder, cumin, salt & pepper. Mash the beans with a potato masher until desired texture is reached. Continue cooking until completely warmed through, 1 to 2 minutes. Remove from the heat. Spread half of the tortilla chips in one even layer on a large oval ovenproof platter or in a large baking dish. Top with half of the beans, half of the sausage, half of the cheese, and a few jalapeno slices. Repeat with another layer of chips, beans, sausage, cheese, and jalapeno’s. Bake until the cheese is melted and the mixture is hot, 10 minutes. Remove from the oven, and garnish with Salsa, Lettuce, Tomato, and Sour Cream.
Serves 3 – 4.