Mile HIgh Texas Nacho Burger Stack

It’s all about the Tex Mex in Texas. We love everything spicy, cheesy and beefy.And never forget the tortilla in some form or fashioin. Either eaten by hand or fork, the nacho burger will make you think of TEXAS while you savor the heat and never dull flavor. Enjoy!

Ingredients:

Guacamash
2 med Avocados peeled and pulp mashed with fork
2 tbl fresh Lime Juice
1 tsp Tobasco Green Jalepeno Sauce
1/2 tsp Course Salt
1/4 tsp Fresh Ground Black Pepper

Jalepeno Cream
1 Cup Sour Cream
1 Pickled Jalepeno minced
1 tsp Jalepeno juice
2 tbl minced cilantro
1 tbl fresh lime juice
1/4 tsp salt

Spicy Frijoles
1/4 lb fresh beef chorizo
1/4 cup yellow onion chopped
1 16 oz can Refried Beans

Shells
6 pre packaged crispy corn Tostado Shells
1 tsp lemon pepper
1 tsp chili powder
Cooking Spray

Cheese Topping
1 cup grated Monterey Jack cheese
1 cup grated Extra Sharp cheese
3 Green Onions Chopped

Burger Patties
2 lb Ground Chuck
1 tsp Tobasco Green Jalepeno Sauce
1 tbl Olive Oil
1 tbl Course Salt
1 tbl Fresh Ground Black Pepper

Instructions:

Combine all Guacamash ingredients and chill up to 4 hours ahead.

Combine all Jalepeno Cream ingredients and chill up to 24 hours ahead.

Mix the Cheese Topping ingredients and set aside.

Prepare grill for Medium High heat.

Combine lemon pepper and chili powder in small bowl.
Spray both sides of tortilla shells with cooking spray.
Place on grill and sprinkle with spice mixture on each side and grill until lightly toasted on each side. Remove and set aside.

Crumble chorizo in a skillet suitable to use on grill add onion and brown stirring for appx 10 minutes. Drain well on layered paper towels. Return chorizo to pan and add refried beans. Heat thru and set aside until ready to assemble.

Allow ground chuck to set at room temprature for 20 minutes. Add jalepeno sauce and lightly form into 6 patties. Combine olive oil, salt and pepper and spread evenly on both sides of patties.
Grill patties for 4 minutes on each side. Top with cheese mixture and cover until cheese melts.

Assemble the burger stacks by evenly dividing the Spicey Frijoles on the ShellsTop with Guacamash, Burger
Patties and top with Jalepeno Cream.