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
Reviews
Is there a video that goes along with this recipe?
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).
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.
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!
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I halved the recipe when making. So good!
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.
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.
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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