Nana's Pyramid Nachos

Serves 10 to 12

A firm, aged Mexican cheese, queso anejo, is traditionally made from goats milk but is most often available made from cow’s milk. The cheese has a sharp, slightly salty taste and is perfect for sprinkling over these nachos just before serving.

ingredients

2 tsp. vegetable oil
1/2 lb. fresh chorizo sausage, casings removed and chorizo crumbled (optional soy-rizo)
1 1/2 bag (each 14 oz) tortilla chips
3/4 lb.sharp cheddar cheese, shredded
3/4 lb. monterey jack cheese, shredded
1 can (16 oz) refried beans
1/2 cup pickled jalapeno slices
1/4 diced tomatoes
2 Tbs. minced fresh cilantro
1/2 cup crumbled queso anejo cheese
Guacamole for serving
salsa for serving
sour cream for serving

directions

1
Pre-heat oven to 400 degrees
2
In a frying pan over medium heat, warm the oil. Brown the ground beef add teh chorizo and cook, stirring often, until browned. Transfer the meat and chorizo to a paper towel-lined plate. Pour refried beans in pan with drippings from meat and chorizo and heat beans through. Place some of the refried beans onto baking pizza stone or flat baking pan spread the beans shaping the beans in a circle, and assemble some tortilla chips upright on top of the first layer of beans.
3
1. Place several spoonfuls of refried beans, meat mixture over the chips (optional for all layers; place a few jalapenos slices) then sprinkle cheese over layer.
4
2. Repeat process; layer of chips, several spoonfuls of refried beans, meat mixture over the chips, then sprinkle cheese over.
5
3. Repeat with the remaining ingredients to create 3 more layers.
6
Nachos resemble a pyramid-shaped mound
7
Place nachos in oven for about 3-4 minutes until the top layers of cheese are bubbly and the bottom layers are evenly melted.
8
Keep a close eye on nachos or they will burn.
9
Remove the tray from oven and top nachos with the tomatoes, cilantro and queso anejo cheese. Serve immediately with guacamole, salsa, and sour cream on the side.