Southwestern Nachos Recipe

Ingredients

• 2 boneless whole pork loin roasts (3-1/2 pounds each)
• 1 cup unsweetened apple juice
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon Liquid Smoke, optional
• 2-1/2 cups barbecue sauce, divided
• 1/3 cup packed brown sugar
• 2 tablespoons honey
• 1 package (10 ounces) tortilla chip scoops
• 1-1/2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, seeded and chopped
• 1 medium red onion, chopped
• 1/3 cup minced fresh cilantro
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons lime juice
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2 tablespoons milk

Directions

• Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and Liquid Smoke if desired; pour over meat. Cover and cook on low for 7-8 hours or until tender.
• Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13-in. x 9-in. baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture.
• Bake, uncovered, at 375° for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbecue sauce over nachos. Yield: 30 servings.

Southwestern Nachos published in Taste of Home February/March 2008, p41