Game Day Nachos Recipes

Steps:

• Place the pork in a large shallow bowl and pour the orange and lime juice over it, then turn the pork to coat. In a small bowl, mix the salt, cumin, coriander, brown sugar, black pepper and garlic. Discard excess juice from the bowl containing the pork, then rub the pork all over with the spice mixture. Cover with plastic wrap and refrigerate until ready to cook, or overnight.
• Heat oven to 300. Remove pork from refrigerator, discard any juices and place in the bottom of a roasting pan. Cook for 5 to 7 hours, or until pork yields easily to the tines of a fork. Allow meat to rest for up to an hour.
• When ready to serve, put pork on a cutting board, reserving the pan juices and fat. Using two forks, shred the meat off the bone, chopping it up if desired. Place in a large bowl and moisten with some of the reserved pan juices. Dice as much of the skin as you desire and add it to the meat, mixing to combine. Cover and keep in a warm oven until ready to use.
• To assemble the nachos, mix the lime zest and remaining juice into the sour cream in a small bowl, then refrigerate until needed. On a large platter, spread half the tortilla chips and cover with a layer of about half the meat. Sprinkle with half the sliced radishes and a third of the grated cheese. Repeat with another layer of chips, meat, radishes and cheese, then top with the sour cream, scallions, cilantro leaves and any remaining cheese. Serve with hot sauce.

Steps:

• 1. Brown the ground beef and onions over medium heat until beef is no longer pink and onions are softened. Add green bell pepper, chili powder, cumin, refried beans, and tomato sauce. Simmer over low heat for about 15 to 20 minutes. Taste and add salt and pepper, as needed. Heat oven to 375°. F. Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes. Sprinkle the layer with a little of the diced tomato, sliced green onions, and jalapeno peppers. Sprinkle each chip with some of the cheese and make another layer of chips. Repeat with the tomato, green onions, peppers, and top with more cheese. Bake for 8 to 12 minutes, until the cheese is melted and bubbly.