Chorizo-Beef Nachos

By Sunset
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5 ounces skirt steak (see Notes), chopped, or lean ground beef

5 ounces Mexican chorizo, casing removed, finely crumbled

1 medium onion

1 large garlic clove

1 teaspoon ground cumin, divided

1 1/2 cups plus 1 tbsp. mild to hot salsa verde

1 can (15 oz.) black beans, rinsed and drained

1/2 teaspoon dried oregano leaves

1 can (4 oz.) diced green chiles, drained

1 large, ripe avocado

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro, divided

Kosher salt

9 cups tortilla chips

2 cups (1/2 lb.) shredded jack cheese

1 quart finely shredded Iceberg lettuce

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