Ingredients: 4-6 servings
- 1 dozen corn tortillas, quartered for chips
- vegetable oil
- 3 cups “Refried Black Beans”, warm (see my recipe)
- 2 cups “Pork Roast”, shredded, warm (see my recipe)
- 1 1/2 cups “Sweet Corn Salsa”, warm (see my recipe)
- approximately 2 cups Mexican blended cheese, shredded
- 1 1/2 cups Spanish Rice. warm (Zatarain’s is my favorite)
- “Spiced Sour Cream” (see my recipe)
Preheat oven to 400
Heat a medium skillet over medium-high heat, add vegetable oil until it measures 1/4″ in the pan. The oil will be hot enough when a sprinkle of water bubbles. Place about 4 pieces of the corn tortilla in at a time. If you add to many it becomes hard to control them. Fry the tortilla pieces about 1 minute, flipping them from side to side until they start to harden and just start to brown. Remove to a paper towel lined plate to drain. Make sure the Refried Black Beans, shredded Pork Roast and Sweet Corn Salsa are warmed before assembly. Spray a large rectangle baking dish with Pam Spray.
Assembly – Spread refried black beans on each tortilla chip, place them in your baking dish. Top each chip with shredded pork roast, then sprinkle the spanish rice over them. Top with the sweet corn salsa, then a generous amount of the shredded Mexican cheese blend. Repeat these steps for double-decker nachos. (Double Decker is perfect for dinner portions of Nachos. I would make the single layer Nachos if I were using them as a snack or appetizer.) Bake 10 to 15 minutes until the cheese is melted and bubbling.
Serve with Spiced Sour Cream atop of the Nachos or as a dipping sauce.
Suggestions: Serve with Guacamole as a dipping sauce. You can use any meat you have leftover from another meal, like chicken or beef. Substitute the Sweet Corn Salsa for a Tomato Salsa. Nachos are a great way to use your leftovers in a delicious new recipe. Try all kinds of combinations. I have always fried my own tortilla chips, not only because I love the taste, but they also are so much cheaper than buying the processed bagged tortilla chips from the grocery store. I’m not sure how commercial chips would work considering I have never used them, so if you use chose to use them if you wouldn’t mind please consider letting me know how they work in this recipe.