Southwestern Nachos Recipe

Quick look

  • prep 40 min    cook 7 1/4 hours
  • serves 30

Southwestern Nachos RecipeTaste of Home


  • 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, divided
  • 1/3 cup packed brown sugar
  • 2 tablespoons honey
  • 1 package (10 ounces) tortilla chip scoops
  • 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) VELVEETA Pasteurized Prepared Cheese Product, cubed
  • 2 tablespoons milk

    How to make it 

  • 1

    Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and Liquid Smoke if desired; pour over meat. Cover and cook on low for 7-8 hours or until tender.

  • 2

    Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13-in. x 9-in. baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture.

  • 3

    Bake, uncovered, at 375° for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbecue sauce over nachos.

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