Ingredients
1/2 pound lean ground beef (90% lean)1/2 pound fresh chorizo or bulk spicy pork sausage1 medium onion, finely chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 can (10 ounces) diced tomatoes and green chiles, undrained4 cups tortilla chips (about 6 ounces)1 cup shredded Monterey Jack cheeseChopped fresh cilantroOptional toppings: Sour cream, diced avocado and sliced red onion
Preparation
Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers.
Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
