Southwestern Nachos Recipe | Taste of Home

Name: Southwestern Nachos Recipe | Taste of Home
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

"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..."

INGREDIENTS

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2 boneless whole pork loin roasts (3-1/2 pounds each)

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1 cup unsweetened apple juice

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6 garlic cloves, minced

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1 teaspoon salt

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1 teaspoon liquid smoke, optional

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2-1/2 cups barbecue sauce

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1/3 cup packed brown sugar

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2 tablespoons honey

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1 package (16 ounces) tortilla chips

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1-1/2 cups frozen corn

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1 can (15 ounces) black beans, rinsed and drained

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1 medium tomato, seeded and chopped

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1 medium red onion, chopped

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1/3 cup minced fresh cilantro

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1 jalapeno pepper, seeded and chopped

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2 teaspoons lime juice

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1 package (16 ounces) process cheese (Velveeta), cubed

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1/4 cup 2% milk

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