Name: Trash Can Nachos with Chorizo
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound fresh chorizo, casings removed if links; 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk; Kosher salt; 8 ounces pepper jack cheese, shredded; 8 ounces cheddar cheese, shredded; 2 or 3 dashes of hot sauce; 1 15-ounce can black refried beans; 1 pound multicolored corn tortilla chips; 3/4 cup tomatillo salsa; 3 ripe tomatoes, diced; 1/2 head iceberg lettuce, shredded (about 4 cups); 3 jalapeno peppers, thinly sliced; 1 white onion, diced; 1/2 cup canned sliced black olives; 1/2 cup chopped fresh cilantro; 1 14-ounce container crema

Directions

Special equipment:

You’ll need a large can or small bucket to construct these nachos. Look for one that’s about 8 inches wide and 8 to 9 inches tall.

Cook the chorizo in a large skillet over medium heat, stirring occasionally and breaking the meat into fine crumbles, until browned, 5 to 7 minutes. Remove from the heat and cover to keep warm.
Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, to make a paste, about 1 minute. Whisk in the milk until smooth, add a pinch of salt and cook, whisking, until simmering and slightly thickened, 3 to 4 minutes. Whisk in half of each cheese until melted and smooth. Stir in the hot sauce. Remove from the heat and cover to keep warm.
Heat the refried beans in a small saucepan over medium heat, stirring and adding 1/4 to 1/3 cup water to loosen slightly, until smooth and heated through. Remove from the heat and cover to keep warm.
To assemble, put one-quarter of the tortilla chips in the bottom of a clean 110-ounce can (or similar-size pot or bucket, about 8 inches wide and 8 to 9 inches tall). Press the chips down lightly to make an even layer. Spoon about one-quarter of the cheese sauce over the chips. Top with one-quarter each of the chorizo and beans, then about one-quarter each of the salsa, tomatoes, lettuce, jalapenos, onion, olives, cilantro and remaining shredded cheeses. Drizzle with some crema.
Repeat the layering to make 4 layers, reserving a little bit of everything for topping. Press down lightly in between layers.
To serve, invert a platter on top of the can. Hold the platter with one hand and the can with the other and carefully turn it over, putting the platter on the counter. Slowly lift the can, trying to keep the layers intact. Drizzle any remaining cheese sauce over the top and sprinkle with the reserved toppings. Serve immediately.