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1
Preheat oven to 400 degrees F.
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2
In a large frying pan over medium-high heat, brown steak/beef and chorizo, stirring (5 minutes).
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3
While meat is cooking, chop onion and mince garlic.
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4
Add onion and all but 1/8 tsp cumin to pan.
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5
Stir often until onion is soft (4 to 5 minutes).
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6
Reduce heat to medium and stir in 1 1/2 cups salsa.
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7
Simmer until thick, stirring occasionally (8-10 minutes).
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8
While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp garlic, and chiles in a small saucepan.
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9
Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated (10 minutes).
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10
While the beans simmer, make guacamole: Pit and peel avocado.
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11
In a bowl, mash avocado with remaining 1 tbsp salsa, remaining 1/8 teaspoons cumin, remaining garlic, and the lime juice.
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12
Stir 1 tbsp cilantro into guacamole and add salt to taste.
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13
Line a large, rimmed baking pan with parchment paper.
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14
Arrange chips in a 12-in.-wide circle.
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15
Sprinkle with cheese.
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16
Bake until cheese melts (3 to 4 minutes).
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17
While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 inches wide).
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18
With a wide spatula, loosen chips from parchment.
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19
Carefully lift parchment from pan, then slide chips off paper into center of platter.
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20
Spoon meat mixture over chips.
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21
Sprinkle pickled jalapeno slices over chips.
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22
With a slotted spoon, top with beans.
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23
Spoon guacamole over center of nachos and sprinkle with remaining 1 tablespoons cilantro.
