I love loaded nachos as an appetizer. In this recipe, you add pulled pork and serve with plenty of lettuce and tomatoes, so you can enjoy what is typically a yummy appetizer for a quick and tasty weeknight Mexican themed meal.
Check out your local grocery store’s deli to see if they have already prepared pulled pork on hand. That will make these Pulled Pork Nachos really fast and easy to prepare.
If you prefer to make your own pulled pork at home, try this Slow Cooker Southwestern Pulled Pork recipe for Slow Cook Pulled Pork. It whips up really quick and freezes well in 1 – 2 cup portions for those super organized people who like to keep things on hand in the freezer.
For this easy recipe you only need basic kitchen tools to help you out with the prep: Good Cook Stainless Steel 2-quart saucepan, Good Cook 3-Piece High Carbon Steel Knife Set (which includes every knife you’ll need for the task) and a large cutting board, like the 10×15″ Good Cook Touch Plastic Cutting Board.
In the saucepan, you’ll combine some black refried beans with sour cream, heat until creamy and smooth. While that is going, use your knife and cutting board to thinly slice some lettuce, dice tomatoes chop green onions and cilantro.
After all ingredients are prepped, simply assemble into layers in a Good Cook OvenFresh 3-Quart Ceramic Casserole Dish and bake until everything is heated through and the cheese is melted. If you like, top with extra sliced green onions and chopped fresh cilantro after baking for an extra pop of color.
Once out of the oven, serve your nachos straight from your baking pan. With an oven to table design, you can set this dish out for dinner or a party. It looks great on any table!
Loco for Nachos?
We are too. Which is why we think you’ll love our Loaded Veggie Nachos. Layers of rainbow colored veggies baked until golden. This may be the best recipe of the year.
Pulled Pork Nachos
- 12 ounces Restaurant-Style Tortilla Chips
- 1 can (16 ounces) Black Refried Beans
- 1/2 cup Sour Cream
- 2 tablespoons Chile Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Cumin
- 1 1/2 cups Pulled Pork
- 1 package (8 ounces) finely shredded Mexican Cheese Blend
- 1 1/2 cup diced Tomato
- 1 tablespoon chopped Cilantro
- 1/4 cup sliced Green Onion
- 2 cups Shredded Romaine or Iceberg Lettuce
Preheat your oven to 375 degrees F and place the rack in the center position. Grease a casserole dish with cooking spray. In a medium saucepan, combine the refried beans, sour crean, chile powder, garlic powder, and ground cumin. Stir until well mixed. Warm the bean mixture over medium heat until heated through, stirring every couple of minutes. Add half of the chips to the prepared casserole dish, then top with half of the bean mixture, half of the pulled pork, half of the cheese, and half of the tomato. Add the remaining chips. Then top with the rest of the bean mixture, pork, cheese, and tomato. Place the casserole dish in the oven and bake for 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with chopped cilantro and green onion. Serve with sides of shredded lettuce, salsa, and guacamole.