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.
![](https://static.wixstatic.com/media/e30228_8f0ccf145fb549cc829f7244d1590d43~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e30228_8f0ccf145fb549cc829f7244d1590d43~mv2.jpg)
From the Kitchen of Kimme Hargrove
Ingredients:
Tortilla chips
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
Directions:
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.