Cubano Nachos

No need to book a trip to Havana to taste the bright flavors of Cuba – these tasty nachos will take you there without having to pay the airfare.
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45 Minutes Prep
45 Minutes Total
Pie Icon
8 Servings


Ingredient List
Pork
  • Small check mark in a circle icon 3- to 3 1/2-lb boneless pork shoulder roast, trimmed
  • Small check mark in a circle icon 1/4 cup yellow mustard
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 8 cups tortilla chips
  • Small check mark in a circle icon 2 cups shredded Swiss cheese (8 oz)
  • Small check mark in a circle icon 1 cup chopped ham
  • Small check mark in a circle icon 1 cup shredded Monterey Jack cheese (4 oz)
  • Small check mark in a circle icon 1/2 cup chopped dill pickles
  • Small check mark in a circle icon 2 tablespoons yellow mustard
Preparation
  1. Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, sear pork 4 minutes on each side. Meanwhile, in small bowl, mix 1/4 cup mustard and the taco seasoning mix.
  2. Transfer pork to slow cooker; spread mustard mixture over pork. Cover; cook on Low heat setting 7 to 8 hours or until pork is very tender.
  3. Transfer pork to cutting board; let stand 10 to 15 minutes or until cool enough to handle. Shred pork, discarding any fat and cartilage. Toss with liquid in slow cooker.
  4. Meanwhile, heat oven to 400°F. Line 18x13-inch rimmed pan with foil; spray with cooking spray. Spread chips evenly in pan. Sprinkle 1 cup of the Swiss cheese over chips. Using slotted spoon, top cheese with 2 cups of the pork mixture. Reserve remaining pork for another use. Sprinkle remaining 1 cup Swiss cheese over pork. Top with ham. Sprinkle Monterey Jack cheese over ham.
  5. Bake 10 to 12 minutes or until cheese is melted. Top with pickles; drizzle with 2 tablespoons mustard.
Expert Tips
  • Leftover pork is great on sandwiches or in tacos.
  • Like it hot? Opt for spicy dill pickles.
Nutrition
1 Serving: Calories 460 (Calories from Fat 240); Total Fat 27g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 85mg; Sodium 710mg; Potassium 330mg; Total Carbohydrate 25g (Dietary Fiber 2g); Protein 29g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 1 1/2 Starch, 2 Lean Meat, 1 1/2 High-Fat Meat, 1 1/2 Fat Carbohydrate Choices: 1 1/2