Ingredients
8 oz. ground chorizo
1/2 Roma tomato, finely chopped (about 1/4 c.)
1 scallion, thinly sliced, plus more for serving
1/4 c. cooked black beans (from 1 [15-oz.] can)
1/4 c. frozen corn
4 c. tortilla chips
1 c. Tillamook Farmstyle Thick Cut Sharp Cheddar Cheese
1 avocado, seeded, flesh scooped
2 tsp. fresh lime juice
Pinch of kosher salt
Preparation
Step 1In a medium nonstick skillet over medium heat, cook chorizo, breaking up into small bits with a wooden spoon, until cooked through and golden, about 8 minutes. Remove from heat.Step 2In a medium bowl, combine tomato, scallion, beans, and corn.Step 3Arrange tortilla chips in an even layer in an air-fryer basket, overlapping so there are no gaps. Top chips with tomato mixture and chorizo. Sprinkle all over with Tillamook Farmstyle Thick Cut Sharp Cheddar Cheese.Step 4Cook at 350° until cheese is melted and ingredients are warmed through, 5 to 7 minutes. Step 5Slice avocado into small chunks. Transfer to a small bowl and add lime juice and salt. Top nachos with avocado mixture and sprinkle with more scallions.
