2 tablespoons canola oil, divided
1 large sweet onion, sliced (about 5 cups)
1 pound ground chuck
8 ounces fresh chorizo, casing removed
1 jalapeño, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 (13 oz.) bag tortilla chips
16 ounces Monterey Jack cheese, shredded
1/4 cup sour cream
3 small radishes, thinly sliced
1 large avocado, diced
1/2 cup cilantro leaves
Optional: Chalula Hot Sauce
How to Make It
Preheat oven to 325°.
Heat 1 Tbsp. canola oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden brown, about 30 minutes. Remove from heat, set aside.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add ground chuck, chorizo, jalapeño, salt, pepper, cumin, and chili powder. Cook, breaking up meat, until browned, about 8 minutes. Drain and set aside.
Place half of chips on a foil-lined baking sheet. Top with half of cheese, remaining chips, caramelized onions, ground meat, and remaining cheese. Bake at 325° 10 minutes or until cheese is melted. Meanwhile, stir sour cream with 1 Tbsp. water until smooth.
Top baked nachos with thinned sour cream, radishes, avocado, cilantro leaves, and Chalula Hot Sauce if desired.