Pulled Pork Nachos (Family Nacho Night Recipe)

If you’ve been around here long, you know I’m all about efficiency in the kitchen—real food, made simple, with enough for leftovers.

These Pulled Pork Nachos are one of my favorite ways to turn that big batch of crockpot pork into a completely new dinner that feels fun and a little indulgent. Perfect for family movie night, game day, or when you just want something everyone will happily devour! 

Why You’ll Love This Recipe

• Easy to assemble: Just layer and bake.
• Kid-approved: Cheesy, crunchy, and loaded with flavor.
• Perfect for leftovers: Reuse that crockpot pulled pork without feeling like you’re eating the same meal twice.
• Customizable: Swap beans, cheese, or toppings based on what you have.

Ingredients

• 4–5 cups tortilla chips (blue corn, white, or yellow)
• 2–3 cups shredded pulled pork (from my Crockpot Pulled Pork Recipe)
• 2 cups shredded cheese (cheddar + pepper jack is our favorite)
• 2 Tbsp Lindsay’s Kitchen Ranch Seasoning (divided)
• 1 can pinto beans, drained and rinsed (or black beans)
• 1 cup corn (frozen, fresh, or canned, drained)
• 1 cup salsa (plus extra for topping)
• ½ cup plain Greek yogurt (or sour cream)

Optional toppings: sliced jalapeños, diced avocado, chopped cilantro, extra cheese

Instructions

1. Preheat oven: 375°F. Line a sheet pan with parchment paper for easy cleanup.
2. First layer: Spread half the chips on the pan. Sprinkle with Ranch Seasoning and half the shredded cheese. Bake 5–6 minutes to let cheese melt in between chips.
3. Add toppings: Layer on beans, corn, salsa, pulled pork, and a little more cheese.
4. Final bake: Top with remaining chips, more Ranch Seasoning, and the rest of the cheese. Bake another 8–10 minutes until bubbly and melty.
5. Finish & serve: Add salsa and dollops of Greek yogurt (or sour cream). Serve warm with your favorite toppings.

Make-Ahead & Freezer Tips

• Pulled pork: Freeze in portions so you can pull out just what you need for nacho night.
• Nacho base: Assemble up to the “second bake,” then cover tightly with foil and refrigerate up to 24 hours before baking.
• Toppings: Add salsa, yogurt, and fresh toppings right before serving.