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Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium-high. Add onion and cook, stirring often, until softened, about 5 minutes. Add chorizo and cook until browned, using a wooden spoon to break chorizo into small pieces, about 5 minutes. Lower the heat to medium, add black beans, Elote Seasoning, salt, pepper, and 1/4 c water. Continue to cook, stirring frequently and lightly mashing the beans with the back of a spoon, until the beans begin to break down and mixture thickens, about 8 minutes. Remove from heat and set aside.
Arrange chips over a large-rimmed baking pan lined with parchment. Spoon the bean mixture evenly over the chips and sprinkle with shredded gouda. Bake in preheated oven until cheese melts, about 5 minutes. Set aside to cool slightly.
Stir together salsa verde and sour cream in a small bowl. Place chopped romaine, arugula, radish and red onion in a large bowl. Drizzle with half the sour cream mixture and toss to coat. Place romaine mixture in a pile in the center of the nachos. Top with guacamole, and sprinkle with sliced jalapeno, cotija, and cilantro. Drizzle with additional sour cream mixture and Botana sauce. Serve immediately.
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