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Southwestern Nachos

Southwestern Nachos
Guests will go crazy when you serve two heaping pans of this cheesy nacho casserole, with tender chunks of pork. You don’t need to worry about filling the chip bowl…the tortilla chips are conveniently baked right in the dish!— Kelly Byler, Goshen, Indiana
30 ServingsPrep: 40 min. Cook: 7-1/4 hours

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 2% 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
© Taste of Home 2012

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Southwestern Nachos (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012