Pork Carnitas Nachos with Pineapple Guacamole : NACHOS

This versatile nachos recipes makes a flavorful and delicious combination, perfect for your next gathering.


  • Tortilla chips, enough to cover your cast iron skillet
  • 1 cup canned black beans
  • ¼ sweet onion, chopped very finely
  • 1 cup meat or veggies of your choice (I used the carnitas from above)
  • 1 or more cups Mexican cheese blend, depending on the size of your cast iron skillet
  • Jalapeño slices to add some heat
  • Handful cilantro, stems removed
  • 4 radishes, cut in half and sliced thinly
  • Lime wedges to squeeze at the end
  • Formosa Habanero Hot Sauce


  1. Preheat your oven to 425° F.

  2. Add the chips to the cast iron skillet

  3. Add your toppings (except cilantro, radishes, lime juice and hot sauce) in the order they’re listed above.

  4. Bake for 10-15 minutes, or until cheese has melted.

  5. Add the cilantro, radishes, lime juice and hot sauce, and serve while hot.

  6. I also added this super tasty, tangy pineapple guacamole I made with edible flowers. I served it on the side with the nachos and it was a hit. This guacamole is easy to make and would go well with so many other dishes. I hope you give it a try and enjoy!