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Sausage, Bean, and Cheese Nachos

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Servings 8


  • 1 pound fresh pork sausage casings removed, crumbled (the original recipe, calls for hot sausage, but I don't think Grace would eat that. We used turkey sausage instead. It has less fat.)
  • 4 scallions chopped, green and white parts separated
  • 2 cloves garlic pressed
  • 2 15-oz cans black beans rinsed and drained
  • 3/4 cup low sodium chicken broth or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • slices jalapeno optional
  • 12 ounces large tortilla chips we baked our own tortilla chips for a much healthier option
  • 3 ounces grated pepper jack sharp cheddar, or a combination
  • salsa sour cream, and guacamole, for serving


  • Preheat oven to 450.
  • Heat a large skillet over medium-high. Add sausage and cook, breaking apart with a wooden spoon, until sausage is cooked and fat is rendered (meaning that the fat has separated from the meat), about 5 minutes.
  • Using a slotted spoon, transfer the sausage to paper towels to drain off any remaining fat.
  • Add scallion whites and garlic to the skillet. Cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, spices, and jalapenos (if using). With a potato masher or the back of a spoon, mash beans until they are "chunky-smooth." (That's Emeril's term, not mine.)
  • Reduce heat to medium, and cook until heated through, 1 to 2 minutes.
  • Assist your small person in spreading half of the tortilla chips in the bottom of a large baking dish. Top with half of the beans, half of the sausage, and allow your helper to sprinkle on half of the cheese. Repeat with remaining ingredients.
  • Bake until cheese melts and nachos are hot, about 5 minutes.
  • Assist your helper in sprinkling scallion greens over the nachos.
  • Serve with sour cream and salsa.
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