Chorizo-Beef Nachos

Ingredients

• 1 large avocado ripe
• 15 oz black beans rinsed drained canned
• 5 ounces chorizo crumbled finely
• 2 tablespoons cilantro leaves fresh divided chopped
• 1 large garlic clove 
• 4 oz chilis diced green drained canned
• 1 teaspoon ground cumin divided
• 1 quart lettuce shredded finely
• 0.5 lb monterrey jack cheese shredded
• 6 servings kosher salt 
• 5 ounces ground beef lean chopped (see Notes)
• 1 tablespoon juice of lime 
• 1 medium onion 
• 0.5 teaspoon oregano dried
• 1.5 cups salsa verde hot
• 9 cups tortilla chips 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• baking pan
• spatula
• slotted spoon

Directions

1. Preheat oven to 40
2. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic.
3. Add onion and all but 1/8 tsp. cumin to pan. Stir often until onion is soft, 4 to 5 minutes. Reduce heat to medium; stir in 1 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.
4. While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp. garlic, and chiles in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated, 10 minutes.
5. Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tbsp. salsa, remaining 1/8 tsp. cumin, remaining garlic, and the lime juice. Stir 1 tbsp. cilantro into guacamole and add salt to taste.
6. Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle.
7. Sprinkle with cheese.
8. Bake until cheese melts, 3 to 4 minutes.
9. While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 in. wide). With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over center of nachos and sprinkle with remaining 1 tbsp. cilantro.