Community Corner
End Zone Nachos Your Family Will Flip Over
These sweet and savory nachos can be made with the toppings you choose!
Let’s rewind a few months to the end of summer vacation 2011. My husband and I had a few (rare) days off together while the kids were just starting back to school. We planned a few daytrips, one of which was to Lincoln, R.I. to visit Twin River. Yes, we went to play the slots, but also we have another love for the place - LGAP (Lincoln Greyhound Adoption Program).
Long story short is that we have two beautiful greyhounds from here, but LGAP is no longer housed at Twin River because the dogs don’t race anymore (it’s all simulcast now). So what does that have to do with a recipe? Well, since we didn’t spend our time visiting the adoption center, we had a little extra time to grab some lunch.
We chose a trio of nacho dishes at Wicked Good:
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- The “regular” way. You know, chili on top — very good, but predictable.
- Nachos topped with boneless Buffalo wings. Good, but not my favorite.
- The pulled pork topped nachos. My favorite. They were, well, wicked good!
There was something about the savory mixed with the sweetness of the pulled pork sauce. I knew I could easily create these at home! It was something the kids would love, too. I grabbed some restaurant style tortilla chips, some premade pulled pork (meat section of the grocery store) and a few other nacho basics. The results were fabulous. Best part? Add or subtract whatever you like and make them your own!
Lisa’s End Zone Nachos
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Ingredients:
1 package premade pulled pork (I used Lloyds, 18 oz)
15 1/2 oz can black beans, drained and rinsed
1 cup sour cream
1 cup salsa
1/2 bunch scallions
2 cups shredded Mexican blend cheese
1 large bag restaurant style tortilla chips
Directions:
Preheat oven to 350 degrees. Spread bag of nachos on large baking sheet. Sprinkle shredded pork over tortilla chips. Top with black beans. Sprinkle cheese over pork and tortilla chips. Bake at 350 degrees for 20-25 minutes. Garnish with scallions. Serve with salsa and sour cream
Other topping suggestions: olives, lettuce, tomatoes, jalapeños.
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