Mexican-Style Beef Sausage Nachos & Bold Rock IPA

Nachos are a tailgate party classic. The citrusy hopped flavor of the Bold Rock IPA gives this dish a not-so-classic flair.

  •    45 minutes
  •    6 Servings


For Mexican-Style Beef Sausage:
  • 1 lb ground beef (93% or leaner)
  • 2 tablespoons red wine vinegar
  • 1-1.5 teaspoons dried oregano leaves
  • 1-1.5 teaspoons smoked paprika
  • 1-1.5 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle chili powder 
For the nachos:
  • 1/2 Cup salsa
  • 1 can (4 oz) diced mild green chiles, drained
  • 8 oz low-salt tortilla chips (about 60 chips)
  • 1 cup canned low-sodium black beans, drained, rinsed
  • 1 3/4 Cups shredded Mexican cheese blend
  • 2 Cups thinly sliced lettuce, such as iceberg or romaine
  • 1 Cup diced seeded tomatoes
  • Garnishes: sliced avocado, fresh chopped cilantro leaves, sliced ripe olives, sour cream, sliced jalapeƱo peppers, lime wedges.


  • 1. Prepare Mexican-Style Beef Sausage: Combine all ingredients for beef sausage in late mixing bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8-10 minutes, breaking into 1/2 inch crumbles and stirring occasionally. 

  • 2. Add salsa and green chiles to beef sausage mixture; cook 2-3 minutes until heated through. 

  • 3. Preheat oven broiler on high.  Spread chips in single layer on large aluminum foil-lined baking sheet.  Spread sausage mixture evenly over chips.  Top with beans; sprinkle with cheese.  Broil 5 to 8 minutes or until cheese is melted and begins to brown.  Remove from oven.  Top with lettuce and tomatoes.  Garnish with avocado, cilantro, olives, sour cream, jalapeƱos and lime wedges, if desired.