If you have a large crowd to feed, the viral Blackstone Nachos are the way to go. They were so fun to make, and definitely a crowd pleaser. No one leaves hungry with this meal. And clean up is a snap! Perfect for a game day tailgate, lake weekend, birthday parties…the options are endless!
1 Giant Bag of Tortilla Chips (I bought the 48 oz bag from Costco)
3 lbs Ground Beef
1 onion
2 lbs Pork Tenderloin
2, 8 oz Jars Salsa
3 pkgs La Tiara Taco Seasoning
4 lbs Monterey Jack cheese 3 cans Black Beans, rinsed & drained
1 jar Jalapeños
1, 12 oz container of queso
Sour Cream
Guacamole
Shredded Lettuce
Diced Fresh Tomatoes
If you want to make clean up, super easy, line the Blackstone with foil. But side note here, the nachos do tend to stick slightly to the foil slightly by doing this. But it does make the cleanup process really easy.
Add your pork tenderloin to a crockpot. Add one jar of salsa and 1 pkg of taco seasoning. Cook for 6 to 8 hours. Shred with two forks when complete.
Dice one onion. Add to a giant skillet with a tiny bit of olive oil. Sauté until translucent. Add all of the ground beef. Add 2 pkgs taco seasoning. Brown until meat is cooked through.
To build the nachos, put tortilla chips down first, while the Blackstone is still in the off position. Top with lots of shredded Monterey Jack cheese. Sprinkle the ground beef all over the top. Add your shredded pork tenderloin. Drizzle the queso back-and-forth over the entire surface. Add your jalapeños, black beans, and spoonfuls of salsa all over the top.
Close the lid to the Blackstone. Put the heat on low. And allow everything to melt and come together. Once you hear a sizzle and see that the cheese is melting, it’s time to eat! You can top with shredded lettuce, chopped tomatoes, sour cream, and guacamole if you desire. Really, the options are endless.
These are a crowd pleaser for sure and serves 15-20 people if piled high enough.
