BBQ Pulled Pork Nachos |

Loaded BBQ Pulled Pork Nachos

This recipe for loaded BBQ pulled pork nachos takes an appetizer favorite and adds extra protein, making them suitable for a main dish all on the their own.
Course Main Dish
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 (estimated)
Calories 360kcal
Author Alyssa


  • 3/4 cup Birds Eye Steamfresh® Barbeque Sweet Corn
  • 1 1/2 cups Farm Rich® Smokehouse Pulled Pork BBQ
  • Approx 35 tortilla chips (really as many as you like)
  • 1/4 to 1/2 onion, diced
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup BBQ sauce divided
  • 1 1/4 cups shredded cheese, such as pepper jack, cheddar, etc.
  • 1 jalapeño pepper, sliced (optional)
  • 1/2 ripe avocado, roughly chopped
  • 1/2 bunch green onions, diced


  • Prepare the Birds Eye Steamfresh® Barbeque Sweet Corn according to package directions: Place package in the microwave and microwave for the time the package states. For me, this was 6 minutes. Carefully remove hot corn from package and place in a bowl. Set aside. Meanwhile, preheat the oven to 350 degrees F.
  • Prepare the Farm Rich® Smokehouse Pulled Pork BBQ according to package directions: Remove outer plastic and cardboard wrapping and lift one corner of the film to vent. Microwave for about 4 minutes. Remove the film entirely and stir the pork. Microwave again for 3-4 minutes. Let pork sit while you prepare the nachos.
  • Line a large sheet pan with parchment paper or aluminum foil. Place a layer of tortilla chips evenly on the pan to cover the bottom. Add Farm Rich® Smokehouse pulled pork BBQ evenly over the tortilla chips, and then sprinkle diced onion, black beans, and Birds Eye barbecue sweet corn over top. Drizzle about 2 tbsp of BBQ sauce over top, and then sprinkle shredded cheese in an even layer. Bake for about 10 minutes, or until the cheese is melted.
  • While nachos are in the oven, prep the rest of your ingredients: slice jalapeño, chop avocado, and dice green onions. Once nachos are done, drizzle remaining 2 tbsp BBQ sauce over top and scatter jalapeño, avocado, and green onions. Serve while warm.


To round out dinner, I like to serve these nachos with a side salad of mixed greens with extra nacho toppings added over top. Think extra avocado, onions, black beans, corn, etc.


Calories: 360kcal | Carbohydrates: 25g | Protein: 15.8g | Fat: 19.5g | Saturated Fat: 9.2g | Cholesterol: 54mg | Sodium: 548mg | Potassium: 277mg | Fiber: 4.2g | Sugar: 8.4g | Calcium: 180mg | Iron: 1.8mg