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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Guests will go crazy when you serve two heaping pans of this cheesy nacho casserole, with tender chunks of pork. You donât need to worry about filling the chip bowlâ¦the tortilla chips are conveniently baked right in the dish! Kelly Byler, Goshen, Indiana 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, 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) process cheese (velveeta), cubed |
2 tablespoons 2% milk |
Directions:
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. Yield: 30 servings.
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