1. Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and Liquid Smoke if desired; pour over meat. Cover and cook on low for 7-8 hours or until tender.
2. Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13-in. x 9-in. baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture.
3. Bake, uncovered, at 375? for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbecue sauce over nachos.
Perfect for a gathering. Your guests are sure to scoop up second helpings of this delicious cheesy nacho casserole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 33.8mg||1 %|
|Potassium 104.6mg||3 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.6g|
|Protein 0.4g||1 %|
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Calories per serving: 62
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