A giant pan of hot, crispy, melty nachos customized with all your favorite toppings makes for a perfectly satisfying snack on Super Bowl Sunday or anytime of year.
From the Kitchen of Kimme Hargrove
3 cups cooked, shredded pulled pork or chicken
1-2 cups shredded cheese
1 cup black beans, drained and rinsed
¼ cup red onion, chopped
Tomatoes, chopped (optional)
Jalapenos, sliced (optional)
½ cup corn kernels, drained (optional)
½ cup sour cream
¼ cup cilantro, chopped, plus more for garnish
Juice of ½ a lime
Salt, to taste
Preheat oven to 350°F.
On a large baking sheet, layer: tortilla chips, pork, cheese, beans and onions. If adding tomatoes, jalapenos or corn, layer these on next. Bake until cheese melts and chips just begin to brown, about 5 minutes.
Meanwhile, in a small bowl, make Cilantro-Lime Sour Cream by stirring together sour cream, ¼ cup chopped cilantro, lime juice and salt.
Remove nachos from oven. Top with fresh cilantro and serve immediately with Cilantro-Lime Sour Cream on the side.