Pork Nachos

I used a mango habanero salsa to give these nachos a unique flavor.  Pick your favorite, bake 'em up, and enjoy a platter of pork nachos!

Yield: 2 servings, to share


  • Meat
    • 6 oz. pork loin
    • 1/3 cup salsa
  • Nachos
    • 1/4 white onion, sliced
    • Nacho chips
    • Spices (to taste)
      • Crushed red pepper
      • Garlic powder
      • Paprika
      • Chili Powder
    • 1/2 can (15 oz) refried black beans
    • 1/2 can (4 oz) green chilies
    • 1/3 cup salsa
    • 4 oz. cheddar cheese
    • 1/3 cup sour cream


  1. Place the pork and salsa into a slow cooker.  Cook at low heat until internal temperature reaches 140°F.
  2. Using two forks, shred the pork.  Dispose of the liquids.
  3. In a large cast iron skillet, cook the sliced onion over medium-low heat until it just starts to brown.  Remove the onions and set aside.
  4. Remove the skillet from the heat.  Layer in the nacho chips, and top with the meat and fried onions.
  5. Sprinkle with the spices.
  6. Place the beans in a plastic sandwich bag, cut off the corner, and pipe it over the nachos.  Sprinkle with green chilies and salsa.
  7. Bake at 350°F for 10 minutes.
  8. Top with cheese and bake for 1-2 more minutes to melt the cheese.
  9. Place the sour cream into a plastic sandwich bag & cut off the corner.  Remove the skillet from the onion and pipe the sour cream on top.
  10. Serve hot.