Sara’s Kitchen: Venison Chorizo Nachos

by: Sara Bozich
May 19, 2015

Need an easy crowd-pleaser? Or perhaps an impromptu dinner for two? My husband and I hungrily chowed down on these homemade chorizo nachos for Cinco de Mayo at the beginning of the month — but no holiday is required to enjoy this treat. I see them becoming a football Sunday regular in our house.

They’re simple, delicious and you can make them your own.

venison chorizo nachos

Venison Chorizo Nachos

  • 1 lb bulk venison chorizo or regular chorizo (or, simply use ground beef and add more seasoning)
  • 1/2 bottle taco sauce
  • 3 avocados
  • 1/2 tsp Torchbearer Sauces “Slaughter” (or hot sauce of choice)
  • 1 lime or lemon, juiced
  • Homemade salsa (or favorite store-bought)
  • Tortilla chips of choice
  • Shredded cheese (optional — we were out!)

Brown venison chorizo in cast iron or other heavy pan (not non-stick), breaking up as it cooks. If you’re using plain ground beef, be sure to season with salt and pepper — Or better yet, Adobo — as it cooks. Once browned, add 1/2 bottle of taco sauce. (If using ground beef, a half packet of taco seasoning or similar will also work. Or, make your own. Add this and stir through before adding the taco sauce.)

Meanwhile, make the “Slaucamole” by mashing three avocados, adding a sprinkle of salt and the lime juice. Stir in a small amount of hot sauce, to taste.

venison chorizo nachos

Layer chips on a platter, then top with chorizo. If using cheese, sprinkle it on now. If you prefer your cheese meltier, pop it into the oven for a few minutes. Then, add small mounds of guacamole, salsa and sour cream, if using, on the platter.


Pour: Alongside our venison chorizo nachos, I created a simple tequila cocktail for the holiday. Again, enjoy this all summer long.

tequila hibiscus cooler

Tequila Hibiscus Cooler (serves 2)

  • 3 oz Ixa organic tequila
  • 2 oz Fruitlab organic hibiscus liqueur
  • 1 12-oz can La Croix lime seltzer
  • lemon or lime wedges
  • cucumber slices (for garnish)

Pour tequila and hibiscus liqueur into a cocktail strainer over ice and shake ’til cold. In a stemless wine or highball glass, pour mixture over ice (we used those large whiskey cubes). Top with lime seltzer. Squeeze in lemon wedge, and toss in 2-3 cucumber slices.


Categories: Food/Drink, Home, Recipes

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