How was everyone’s weekend? Hopefully all of you in the US have another day off to enjoy!

Today I’m sharing the nachos I made to go with our red and white cupcakes. I had planned a big ordeal for Alabama’s first game of the season but, as those of you down here know, the game was blacked out. We cancelled all plans and decided to just have nachos when we learned that we wouldn’t be watching our home team play. Well, except the cupcakes. Any excuse for cupcakes, right?

Of course I loved these nachos, they included 2 of my favorite things: sausage and pinto beans! My husband, who doesn’t like beans at all, also loved these! I put out salsa, sour cream, and pickled jalapenos as toppings so we got to add what they wanted and it worked out great.

I didn’t add any jalapenos to the bean mixture because I was feeding a 3 year old but I definitely would in the future. I think the beans can handle quite a bit of heat without it becoming overpowering so I think a small jalapeno would be perfect. I added it to the recipe below but, of course, you can leave it out and it will still be delicious.

This will definitely be my go-to snacky meal from now on. The prep was a little long but you only have to wait about 5 minutes after your put it in the oven!

Spicy Sausage & Bean Nachos
  • 1 pound fresh hot pork sausage
  • 4 scallions white and green parts separated and chopped
  • 1 tablespoon chopped garlic
  • 1 jalapeno minced
  • 2 cans 15 ounces each pinto, rinsed and drained
  • 3/4 cup low-sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 12 ounces large tortilla chips restaurant style
  • 1 1/2 cups shredded sharp cheddar
  • 1 1/2 cups shredded monterey jack
  • salsa sour cream, and pickled jalapenos (optional, for serving)
  1. 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.
  2. Add scallion whites, garlic, and jalapeno 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.
  3. Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, and half the cheese. Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, sour cream, and pickled jalapenos.
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