Preheat the oven to 400°F. Prep a large baking sheet pan by lightly spraying with cooking oil. Set aside.
Heat olive oil in a large skillet over medium heat. When the oil is bubbling add the onions and bell peppers, stirring well, cook until onions are translucent, about 4 minutes.
Stir in the chorizo, breaking it up with a large wooden spoon, and cook through. Then, add the seasoned black beans, green chilies (being sure to reserve 2 tablespoons), minced garlic, and taco seasoning mix to the chorizo and stir well. Reduce the heat and allow to simmer on low while preparing the green chile crema.
In a small food processor fitted with a blade make the green chili crema by pulsing together Frigo® Whole Milk Ricotta Cheese, Frigo® Fresh Mozzarella Cheese, zest and juice of one lime, ¼ cup of The Real Dill Green Chile Hot Sauce and ¾ of the bunch of cilantro (leaves and stems). Puree until smooth and then taste and add salt and pepper as desired.
Finally, assemble nachos. Cover the baking sheet with a layer of tortilla chips. Top with the chorizo mixture, dollop with spoonfuls of the green chili crema, sprinkle with Frigo® Feta Crumbles and corn kernels. Repeat by topping with another layer of tortilla chips, beef mixture, green chili crema, Frigo® Feta Crumbles, and corn kernels. When all your tasty ingredients are layered on to the sheet tray place in the oven for 12 – 15 minutes, or until the cheese is melted and the tortillas are lightly browned.
Remove from the oven and finish with remaining cilantro, sliced avocado, sliced radishes, and salsa. Serve immediately with lots of napkins! ☺