Loaded Pork Nachos

This hearty ground pork nacho recipe has become my go-to party food for everything from game days to casual gatherings. The combination of crispy tortilla chips loaded with savory pork, melted cheese, and fresh toppings creates an irresistible platter that disappears within minutes.

I first made these nachos during a last-minute Super Bowl party when I needed something quick yet impressive. The combination of slightly crispy ground pork with melted mozzarella was such a hit that it's now requested at every gathering I host.

Ingredients

• Ground pork Provides a juicy, flavorful protein base that crisps up beautifully
• Garlic Adds essential aromatic flavor to the meat mixture
• Cherry tomatoes Cook down to create a natural sauce that keeps the pork moist
• Tortilla chips Look for sturdy, restaurant-style chips that can support the toppings
• Mozzarella cheese Creates that perfect stretchy cheese pull when melted
• Black olives Add a briny contrast to the savory meat
• Red pepper Provides sweet crunch and vibrant color
• Spring onions Fresh, mild onion flavor that brightens the finished dish
• Chili peppers Optional for those who enjoy a spicy kick

Step-by-Step Instructions

Brown the pork

Heat oil in a large pan over medium-high heat until shimmering. Add ground pork and break it into small pieces with a wooden spoon. Cook until no longer pink, then continue cooking until the edges become slightly crispy and brown. This additional cooking creates texture contrast and deeper flavor.

Create the sauce

Add finely chopped garlic to the browned pork along with a cup of water. Cover and simmer until the liquid evaporates completely, about 5-7 minutes. This process infuses the garlic flavor throughout the meat while keeping it tender.

Incorporate tomatoes

Add halved cherry tomatoes to the pork mixture. Cook for another 3-4 minutes, pressing gently on the tomatoes to help them break down into a light sauce. Season with salt and pepper, then remove from heat and allow to cool slightly.

Assemble the nachos

Arrange tortilla chips in an even layer on a large baking sheet. Distribute the pork mixture evenly over the chips, followed by sliced olives and chopped red peppers. Finish with a generous layer of shredded mozzarella cheese, making sure to cover the edges to prevent burning.

Bake to perfection

Place the loaded nachos in a preheated 350°F oven for 10-15 minutes, watching carefully until the cheese is completely melted and beginning to bubble around the edges. The chips should be warm but not burnt.

Garnish and serve

Remove from oven and immediately sprinkle with freshly chopped spring onions. Add optional chili peppers for heat if desired. Serve while hot and cheese is still stretchy.

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The cherry tomatoes are my secret weapon in this recipe. When I first created these nachos, I was skeptical about adding them, but they break down beautifully to create a natural sauce that keeps the pork moist without making the chips soggy. My family now requests the tomato-infused pork for tacos and burritos too!

Perfect Pairings

These loaded nachos pair wonderfully with cold beverages like Mexican beer or margaritas. For a complete spread, serve alongside guacamole, sour cream, and fresh salsa. The cool, creamy dips provide a delightful temperature contrast to the hot nachos and help balance the richness of the cheese and meat.

Make It Your Own

While this recipe calls for mozzarella, feel free to experiment with different cheese combinations. A mixture of cheddar and monterey jack provides more traditional nacho flavor, while pepper jack adds a pleasant kick. For an authentic Mexican touch, try using queso fresco or cotija cheese as a finishing touch after baking.

Storing Leftovers

If you happen to have leftovers, store the pork mixture separately from the chips. Refrigerate the meat for up to 3 days and reheat in a skillet before assembling fresh nachos. The pork mixture also freezes beautifully for up to 2 months, making it perfect for quick nacho emergencies when unexpected guests arrive.

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Common Questions

→ Can I substitute the ground pork with another protein?

Yes, you can easily substitute ground beef, turkey, or chicken for the pork. For a vegetarian version, try using black beans or plant-based meat alternatives. Just adjust cooking times accordingly as some proteins cook faster than others.

→ How do I keep the tortilla chips from getting soggy?

For crispy nachos, ensure your meat mixture has cooled slightly and isn't too wet before adding it to the chips. Bake immediately after assembling, and consider layering some cheese directly on the chips first to create a barrier against moisture from the toppings.

→ What sauces pair well with these nachos?

These nachos pair perfectly with guacamole, sour cream, salsa, or queso dip. For added heat, try a drizzle of hot sauce or chipotle mayo. Fresh lime wedges on the side also add a bright, zesty accent.

→ Can I prepare components of this dish ahead of time?

Yes! The ground pork mixture can be cooked up to two days ahead and stored in the refrigerator. The peppers and other toppings can also be prepped in advance. Just assemble and bake right before serving for the best texture and flavor.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results when reheating, place in a 350°F (180°C) oven for 5-7 minutes. Microwaving is possible but will make the chips softer. Adding fresh toppings after reheating helps revive the dish.

→ Can I make this dish spicier?

Absolutely! Add diced jalapeños or other hot peppers to the pork while cooking, sprinkle red pepper flakes before baking, or top with sliced fresh chili peppers after baking. Hot sauce drizzled over the finished nachos is another easy way to increase the heat level.