Southwestern Nachos Recipe

5 14 16
Southwestern Nachos Recipe
Southwestern Nachos Recipe photo by Taste of Home
Publisher Photo

Southwestern Nachos Recipe

Read Reviews
5 14 16
Publisher Photo
Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and 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
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. Cook: 7-1/4 hours
MAKES:
30 servings
TOTAL TIME:
Prep: 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
  • 1/3 cup packed brown sugar
  • 2 tablespoons honey
  • 1 package (16 ounces) tortilla chips
  • 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
  • 1/4 cup 2% milk

Directions

Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender.
Preheat oven to 375°. Shred pork with two forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through.
Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese 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

Popular Videos

  • 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
  • 1/3 cup packed brown sugar
  • 2 tablespoons honey
  • 1 package (16 ounces) tortilla chips
  • 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
  • 1/4 cup 2% milk
  1. Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender.
  2. Preheat oven to 375°. Shred pork with two forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through.
  3. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese 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

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Reviews forSouthwestern Nachos

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MY REVIEW
pastiepie User ID: 1062574 269425
Reviewed Jul. 13, 2017

"I cut the recipe in half. Loved it. Next time I think I will leave the chips out and sever them individually (too much for one serving for us)."

MY REVIEW
krysfielder User ID: 5728656 235005
Reviewed Oct. 15, 2015

"We love this and it goes over very well at potlucks too! I have to totally disagree with the person who said the flavors don't mix well, I thought they were very complimentary."

MY REVIEW
[email protected] User ID: 6075682 136276
Reviewed Jul. 14, 2014

"Excellent recipe! I recommend making little, individual, handheld scoops rather than piling everything in a casserole dish. It's more effort, but the presentation and ease of eating is worth it!"

MY REVIEW
scrapo User ID: 2908723 209423
Reviewed Jul. 23, 2012

"I halved the recipe when making. So good!"

MY REVIEW
Bobo01 User ID: 6764733 158216
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
Bobo01 User ID: 6764733 156748
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
Bobo01 User ID: 6764733 170595
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!"

MY REVIEW
jorrflv User ID: 3715769 83031
Reviewed Jan. 22, 2011

"This has become a gathering favorite. Every time I go over to someone house for a football party or whatever these are always asked for. Time saver: If you are in a bind, the plain bbq pulled pork that you can buy at Costco works great. Just warm the meat according to package directions mix in the bbq sauce and continue on. If you love to cook outdoors smoke a 2-4 lb pork shoulders over indirect 250-300 deg heat until pork gets to 200 deg internal temp. Pull and and use. Yummy."

MY REVIEW
vixen764 User ID: 2730027 79895
Reviewed Feb. 6, 2010

"I made these for a 4th of July bbq and everyone loved them. These were gone in a matter of minutes and I wished I would have made more. Yummy!!"

MY REVIEW
Ldisbrow User ID: 4773114 110305
Reviewed Jan. 24, 2010

"Have made this on several occassions - and always get the same response "that is so good"! Not sure what the one star rating is all about - this recipe is tops!"

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