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Southwestern Nachos Recipe
Southwestern Nachos Recipe photo by Taste of Home

Southwestern Nachos Recipe

Read Reviews (4)
4.71 4
Publisher Photo
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
TOTAL TIME: Prep: 40 min. Cook: 7-1/4 hours
MAKES:30 servings
TOTAL TIME: Prep: 40 min. Cook: 7-1/4 hours
MAKES: 30 servings

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

Nutritional Facts

1 each equals 288 calories, 12 g fat (4 g saturated fat), 65 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Nachos in Taste of Home February/March 2008, p41

Nutritional Facts

1 each equals 288 calories, 12 g fat (4 g saturated fat), 65 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 25 g protein.

Enjoy this recipe with a sweet red wine.

Reviews for Southwestern Nachos(4)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 23, 2012

I halved the recipe when making. So good!

MY REVIEW
Reviewed Jul. 7, 2012

I've made this several times and everyone loves it! The only changes I made was cutting the recipe in half and using salsa from a jar.

MY REVIEW
Reviewed Jul. 7, 2012

I've made this several times and everyone loves it! The only changes I made was cutting the recipe in half and using salsa from a jar.

MY REVIEW
Reviewed Jul. 7, 2012

I've made this recipe several times! Everyone loves it and always asks for the recipe. The only changes I would suggest cutting the recipe in half for a smaller crowd and using salsa from a jar to save time. Other than that this recipe is awesome!

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