Six-Foot Nachos
"Get this all-star, easy-to-follow Six-Foot Nachos recipe from Food Network Kitchen..."
INGREDIENTS
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Two 14.5-ounce cans kidney beans, rinsed and drained
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2 large tomatoes, finely chopped
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A few dashes of hot sauce
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Kosher salt
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2 Fresno chiles, thinly sliced
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2 tablespoons vegetable oil
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3/4 pound fresh chorizo, casings removed
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3 medium orange bell peppers, cut into a 1/4-inch dice
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Kosher salt
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1 pound frozen corn, thawed
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1/2 cup crumbled cojita cheese or grated Parmesan
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1/4 cup sliced pickled pepperoncini or banana peppers
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1 bunch scallions, thinly sliced
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1 bunch fresh cilantro, chopped
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2 firm-ripe avocados, diced
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1/4 head red cabbage, thinly sliced
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Kosher salt
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1/2 small red onion, thinly sliced
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One 15-ounce can black beans, rinsed and drained
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Two 3.8-ounce cans sliced black olives, drained
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8 cups whole milk
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One 8-ounce package cream cheese
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2 pounds shredded Monterey Jack
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1 pound white American cheese, cut into small pieces
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3 cloves garlic, finely grated
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2 tablespoons white wine vinegar
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Kosher salt
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Five 13-ounce bags tortillas chips
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Sour cream and your favorite salsas and hot sauces, for serving
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