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Chipotle Pork and Black Bean Nachos
Ground pork and black beans add big flavor to this spicy, cheesy party favorite. Try this recipe from the National Pork Board.
Chipotle Pork and Black Bean Nachos
12 ounces ground pork
1 teaspoon chili powder
salt to taste
8 cups unsalted tortilla chips
8 ounces Mexican four-cheese blend, shredded
15-ounce can black beans, drained
4 scallions, sliced
½ cup sour cream
1 can of chipotle chiles in adobo sauce, minced
½ cup salsa, plus more for serving
Preheat oven to 350°.
In a medium skillet over medium heat, cook the pork, stirring and breaking it up into bite-sized pieces, until no longer pink, about 5-6 minutes. Remove from heat, add chili powder and salt to taste, then set aside.
Arrange ¼ of the chips on a large ovenproof platter or a 2- to 3-quart baking dish, then use a slotted spoon to arrange ¼ of the pork on top. Top with ¼ of cheese, ¼ of beans, and ¼ of the scallions. Repeat three times, making four layers. Bake until the cheese is melted and the nachos are heated through; about 30 minutes (If the top gets too brown, cover it loosely with foil).
While the nachos are baking, in a small bowl, combine sour cream and chipotle peppers. Add more chipotles to taste, and set aside.
Top the nachos with the sour cream mixture and salsa. Serve hot, with additional salsa on the side.
Serves 6.