Tex-Mex Pulled Pork Nachos
with Mexican Cheese Blend, Pico de Gallo & Guacamole
- Sesame
- Milk
Why, oh why, do we only eat nachos as an appetizer? Who wouldn’t want to eat nachos for lunch? Well, we sure do and we bet you do, too! In just 15 minutes—with no restaurant required—you too can enjoy this genius lunch idea. Crunchy corn tortilla chips are fully loaded with hearty Tex-Mex-style pulled pork, homemade pico de gallo, a Mexican cheese blend, rich guacamole, and a sprinkle of cilantro and fresh lime juice.
Ingredients
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
8 ounce
Pulled Pork
Nutrition Values
Utensils
Cooking Steps
• Heat a large pan over medium-high heat. Add pulled pork* and Tex- Mex paste; cook, breaking up meat into pieces, until warmed through, 3-4 minutes. Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce.
• Dice tomato into ¼-inch pieces. Roughly chop cilantro. (TIP: Pressed for time? Skip chopping the cilantro—instead, tear it by hand and sprinkle over top before serving!) Quarter lime.
• In a small bowl, combine tomato, chopped cilantro, and juice from half the lime.
• Divide tortilla chips between bowls; top with Tex-Mex pulled pork, Mexican cheese blend, pico de gallo, and guacamole. Serve with remaining lime wedges on the side.
Pulled Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, though some found it overly salty; adjusting seasoning to taste is recommended.
- Ease of prep: Quick and easy to make, perfect for a speedy lunch or snack with minimal hands-on time.
- Suggestions: Consider adding sour cream, jalapeños, or onions to enhance flavor and balance saltiness 🌶️.
- Portions: Some felt it was light for a full meal; try adding rice, beans, or extra veggies for a heartier dish.
- Texture: A few found the pulled pork texture unusual; breaking it up well while heating can help improve consistency.
Reviews from our home cooks
I cooked this without the cilantro (substituted dried parsley), because it tastes like soap for my husband and I. I liked the dish, it was tasty! The thing that amuses me when ya'll do tex mex dishes is that you have "tex-mex paste." That's just mole, right? Can you not just call it mole? I guess the fear is that not everyone knows what mole is, and maybe someone will think you put actual "street meet" in your meal, so that's why you don't call it that. Still amusing to me, though.
This was a quick and easy meal to make. The pulled pork lacked flavor at least to us. This would be good with chili instead.
The pulled pork made these a little too salty. This might have been a little better balanced if there were more toppings other than just tomato and a little guac. It also seemed pointless to heat up the meat and sauce on the stovetop when that easily could have been done in the microwave.
The overall amount of nacho toppings seemed small to us. Especially, we noticed in all of our recipes this week an insufficiency of Roma tomatoes! Half a Roma tomato is not enough per person! We added a bunch more (maybe almost another half a tomato) and enjoyed the recipe that way.
This was great, but a little saltier than I expected thanks to the salt in the chips and pre cooked pork.
Love this dish! Easy to make and eat the whole thing up!
Quick and easy, I added some white rice and it was so delicious
I added some homemade pineapple salsa to these and it was incredible
SOOOO Yummy. A bit spicy for my husband but I thought it was delicious. Next time I will order additional servings as the portion was a bit small for dinner
A bit too salty but appreciated the convenience of the pre-seasoned meat.
