This is a nod to Texas where this dish has its origins. It’s simple, hardy, and tasty. I left out the chipotle peppers and went with guajillo chilli for a more fruity flavor, but it still has some heat. I hope you like it.
1 pound chorizo
1 28 oz can of diced tomatoes
1 4 oz can green Chili’s
1,red onion diced
1 15 oz can pinto beans
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
4 cups cheddar cheese
1 large bag of Fritos
1 jalapeño sliced
Sour cream and green onions to garnish, optional
In a large pot add chorizo and brown.
Add onions and cook for 5 minutes.
Add cumin, chili powder, and guajillo and cook for 1 minute.
Add tomato, green chilies, and beans.
Reduce heat to low and cook for 25 minutes.
Jalapeño and green onion