Trash Can Nachos

Everybody loves nachos. Especially nachos covered in queso. For some recipes, I like to swap out certain ingredients in order to make the dish lighter and healthier. This is not one of those recipes. I go full out and use Velveeta cheese to make the queso (aka liquid gold). I arrange the chips in an even layer so that every chip gets covered in all of the delicious toppings. I created this recipe to include all of my favorite nachos toppings, but feel free to add anything that you like (or take out the olives like my Husband does). I prefer carnitas but you can swap that meat out for shredded chicken or some carne asada. Whatever you prefer!

Ingredients:

• 1 12 oz bag of tortilla chips

• 1 16 oz package of Velveeta cheese

• 1 10 oz can of RoTel

• 1 12 oz package of Carnitas pork, cooked and shredded (Trader Joe’s has the best microwavable carnitas!)

• 5 scallions, sliced

• 1 cup black beans

• ¼ cup sliced black olives

• 2 avocados, sliced

• Dollop of sour cream

• Pickled jalapenos, optional

• Cilantro for garnish

Directions:

Begin by making the queso. Place a saucepan over medium heat. Cut the Velveeta into large cubes and add to the saucepan along with the RoTel. Melt the cheese, stirring constantly for about 8 to 10 minutes until the queso is nice and smooth.

To assemble the nachos, arrange the chips in an even layer on a large platter. Pour the queso over the chips. Then top with the shredded carnitas, scallions, beans, olives and avocados. Then add a large spoonful of sour cream to the center of the nachos. Sprinkle with jalapenos if you like it spicy. Finish with a garnish of cilantro.