Nacho casserole

Ingredients:

• 450 g raw chorizo ​​sausage, without casings
• 1 medium onion, chopped
• 1 can (425 g) pinto beans, rinsed
• 8 large eggs
• 1 cup heavy cream
• 1 cup sour cream
• 3 cups tortilla chips (about 30 chips)
• 2 cups grated cheddar (about 220 g)
• 2 tablespoons fresh coriander leaves
• Store-bought salsa, for serving

Preparation:

1. Preheat oven to 175°C.
2. Fry the chorizo ​​and onion:
   
   In a large nonstick skillet, cook the chorizo ​​over medium-high heat until cooked through, about 8 minutes. Transfer to a 3-quart (3-quart) baking dish, reserving the rendered fat in the pan. Sauté the onion in the skillet until golden brown, about 6 minutes. Add the beans, then transfer to the baking dish.
3. Assemble and bake:
   
   Combine the eggs, heavy cream, and sour cream with 3/4 teaspoon of salt and a couple of grinds of black pepper. Carefully pour the eggs over the meat and beans. Press the chips into the mixture to hold them in place. Sprinkle with cheddar and bake until the eggs are set, about 45 minutes. Garnish with cilantro and serve with salsa.