Southwestern Nachos Recipe

[quicklook-recipe prep_time=”40 min” cook_time=”7 1/4 hours” serves=”30″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item] [step-item number=”2″ image_url=”” title=”” ]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. [/step-item] [step-item number=”3″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest