A hearty blend of shredded cooked chicken breasts, black beans and thick and chunky salsa gives these Southwestern Macho Nachos their name.

Ingredients of Southwestern Nachos(American)
  • 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

Also Read: American pancakes

Directions of Southwestern Nachos(American)

  • Cut each roast in half; place in half 5 qt. slow cookers.
  • Combine apple juice, garlic, salt and, if desired, liquid smoke, pour over the meat.
  • Cover and cook over low heat 7-8 hours or until tender.
  • Preheat the oven to 375 °. Shred the pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey.
  • Divide the tortilla chips between two 13 x 9-inch greases. baking dishes, garnish with the pork mixture.
  • Combine corn, beans, tomato, onion, cilantro, jalapeño and lime juice, place on the pork mixture.
  • Bake, uncovered, 15 to 20 minutes or until heated through.
  • Meanwhile, in a small saucepan, melt the cheese with the milk.
  • Drizzle with cheese sauce on the nachos.

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