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Southwestern Nachos

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
  • Total Time
    Prep: 40 min. Cook: 7-1/4 hours
  • Makes
    30 servings


  • 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


  • 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 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 288 calories, 12g fat (4g saturated fat), 65mg cholesterol, 548mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 25g protein.

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  • Kristy
    May 24, 2019

    Is there a video that goes along with this recipe?

  • pastiepie
    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).

  • krysfielder
    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.

  • kristinnwatson
    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!

  • scrapo
    Jul 23, 2012

    I halved the recipe when making. So good!

  • Bobo01
    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.

  • Bobo01
    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.

  • Bobo01
    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!

  • jorrflv
    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.

  • vixen764
    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!!