Southwestern Ground Pork Nachos

Ingredients:

• 2 lb Swift Ground Pork
• 1 1/2 tsp chili powder
• 1/2 tsp garlic salt
• 1/8 teaspoon onion powder
• 1/8 ground cumin
• 1/2 of a 13 oz bag of restaurant-style tortilla chips
• 2 C finely shredded 4-cheese Mexican blend (8 ounces)
• 3/4 C canned black beans, drained and rinsed
• 1/2 C chopped seeded tomato
• 1/4 C canned sliced jalapeño chiles, drained
• Desired toppings such as salsa, guacamole, sour cream and/or cilantro

Directions:

1. Preheat oven to 350ºF. Brown pork with chili powder, garlic salt, onion powder, and cumin in large nonstick skillet over medium-high heat about 6 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles.
2. To assemble nachos, place one-third of the tortilla chips in a single layer on a 12-round baking sheet. Sprinkle with one-fourth of the cheese; then one-third each of the pork mixture, beans, tomato, and jalapeños. Repeat layers 2 more times, mounding the nacho platter by making each layer slightly smaller than the previous layer. Sprinkle with remaining cheese.
3. Bake nachos in oven for 12 to 15 minutes or until cheese layers are evenly melted. Serve immediately and, if desired, with toppings.)