As most all of our friends and family know, “we do not follow teh golf,” which meant that this past weekend and all the brouhaha mostly slipped by unnoticed chez nous.
Except…
one of the players is dating my husband’s current fave pop star and he was looking forward to the commercials and all, so he opted to watch, while I enjoyed a novel upstairs in the kitchen and started to put together these tasty nachos.
Note: this (very good) platter of tasty-ness came courtesy of a delivery from Gold Belly (my husband had a coupon, so the price wasn’t too, too bad). The thing is, and I cannot stress this enough, the instructions included with the kit were the first time making nachos at home has really made 
sense to me, and the results were so good that, kit or no, and am ready to make them again; just next time for a few more folx, or at least in a smaller batch.
INGREDIENTS
•Corn chips
•Black beans, drained and rinsed
•Pulled pork and/or pulled beef*
•Queso cheese
•Shredded cheese
•Barbecue sauce
•Sliced jalapeño
•Sliced onion
•Pico de gallo
•Sour cream
•Cilantro
*The kit came with pulled pork, and all of the other ingredients needed, but I had some leftover Mississippi Pot Roast to use up, so I trimmed the excess fat, shredded it, then added to a large pan over low heat to sweat out any remaining fat before stirring in the pulled pork and a bit of the (really nice) bourbon and brown sugar barbecue sauce.
Heat your oven to 400º (I used my oven’s Convection Roast setting to get a bit of broiler action involved) and line a large, rimmed baking pan with foil.
As noted above, trim and shred the leftover pot roast (if using), then add to a large pot and cook over medium low heat to render any bits of fat you may have missed when trimming and shredding. If any of the leftover sliced peperoncini end up in the pot, all thew better.
Stir in the pulled pork (included with the kit, or use your own fave) and a bit of barbecue sauce, then heat through. Keep warm.
Again, this post is mostly about the method. If you want to use chicken, or go vegetarian, or whatever, go for it.
Arrange the chips evenly in the prepared baking pan, then top with the black beans.
‘Wave the queso for 20 to 30 seconds, until it is easily poured, then drizzle over the beans and chips. You might not need the whole jar.
Top this with the shredded cheese, the meat(s), and a nice drizzle of the sauce.
Pop into the oven and bake for five minutes, then rotate the baking pan and bake for another five minutes, until the cheese is melted and the the chips are a bit browned on the edges.
Remove from the oven, top with the pico de gallo, sliced jalapeño, and onion before drizzling with sour cream.
Note: why do they not sell sour cream in squeeze bottles?
Serve.
We totally enjoyed ours with an avocado ranch salad, and some Pickled Avocados on the side.
Go sportsball team!