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Southwestern Nachos Recipe

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This recipe for Southwestern Nachos is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Barbecued Pulled Pork
1 package (11 oz.) Tortilla Chip Scoops
1 1/2 cups frozen Corn
1 can (15 oz.) rinsed and drained Black Beans
1 medium seeded and chopped Tomato
1 medium chopped Red Onion
1/3 cup minced fresh Cilantro
1 seeded and chopped Jalapeño Pepper
2 tsp. Lime Juice
16 oz. Velveeta Cheese
2 T. Milk
Directions:
Directions:
Divide tortilla chips between two greased 13x9x2 baking dishes; top with barbecued pulled pork. Combine the corn, beans, tomato, onion, cilantro, jalapeño and lime juice; spoon over the pork mixture.

Bake uncovered, at 375º for 15-20 minutes or until heated through. Meanwhile, in a small sauce pan, melt cheese with milk. Drizzle cheese sauce and remaining barbecue sauce over nachos.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
I like to use Cheddar cheese instead of the processed. I put the cheese on before it goes in the oven. The salsa mixture makes a great dip too.

 

 

 

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