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!
ingredient
- 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 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.
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