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BBQ Pulled POrk Nachos |

BBQ Pulled Pork Nachos

  • Author: Laura


  • 1 bag (around 12 oz.) triangle-shaped corn tortilla chips
  • 3 cups shredded Cheddar cheese
  • 1 can (16 oz) chili beans in medium sauce, undrained (I used Bush’s)
  • 1 container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce (I used Curley’s) or about 2 1/4 cup leftover bbq shredded pork
  • 1 lb.creamy-style deli coleslaw, drained or leftover creamy coleslaw, drained
  • 2 medium green onions, sliced (2 tablespoons)


Oven Method (party style)

  1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
  2. In medium bowl, mix together chili beans and pork.  Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
  3. Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

Microwave Method (individual plates)

  1. Divide chips between about 5 to 6 plates.  Top each plate of chips with about 1/2 cup cheese.
  2. In medium sauce pan, mix together chili beans and pork.  Heat over medium heat until heated through.
  3. Microwave each place of chips for about 30 second to 1 minute until cheese is melted.
  4. Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.

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