Pork and White Bean Nachos with Ricotta Cheese and Rustic Salsa


Alice Choo-Shee-Nam—Living In Durham Community Blog


This recipe was inspired by my children. How so? Well, whenever I decide to prepared something for dinner I try to get their feedback. I often times enquire from them what they would like to eat and then I would offer up suggestions and then sometimes ask them to select a recipe from a book that they like. I want them to feel involved and to be involved. I maybe the Parent but I am not their “Dictator.” Not everything I like they will like.

“This kind of communication leads to a better understanding and we all compromise.”

This recipe idea was chosen by my two wonderful children my daughter 17 years old and my 11 year old son. I am always happy to please them. If I can prepare something for them that they really want then I try to do it. So, I really do strive to get them in the Kitchen as often as possible.


This is a easy weeknight meal or even for dinner on the weekend. Kids usually love meals like these because it’s basically a finger food it looks colourful and it’s delicious!

Cost Breakdown of main ingredients:

Ground Pork $3.29 Per pound
Tortilla Chips 1 Bag $2.47
1 Can of White Kidney Beans $1.19
1/2 of Shaved Parmesan Cheese $2.30

1 Avocado $1.56
Total Cost: $10.81

4 Servings= $2.70 Each!

1 Pound of ground minced Pork
6 Cloves of garlic, crushed
1/2 Cup of freshly chopped Cilantro
1/2 Cup of freshly chopped Shallots
1 Medium Onion Chopped
2 tsp. ground cumin
1 tsp. Crushed Red Pepper flakes
1 Can of crushed Tomatoes (12 1/2 ounces) 400g
1 Can of White Lima Beans, drained
1/4 Cup of Water
1 Bag of Corn Chips
1 Cup of Ricotta Cheese
1/2 of Shaved Parmesan Cheese
2 Medium Avocados, mashed
1/2 cup Sour Cream—I used 1% Sour Cream



This Recipe Serves 4


2 large Red Tomatoes, chopped in small chunks
1/2 Cup of onion chopped
1 TBSP of Olive Oil
2 TBSP lemon juice—Or 1 large Lemon
1 TBSP Vinegar
3 Cloves of crushed garlic
2 TBSP finely chopped fresh cilantro leaves

Please Note: I find when you leave the “Rustic Salsa

” to marinate for even an hour it taste even better. So, if you plan on making this recipe, make your Salsa a day ahead and place it in the refrigerator overnight and it will be divine the next day!

1. Preheat oven to 425 degree F or 180 degree Celsius
2. Heat oil in a large frying pan over high heat; cook the ground Pork, garlic and spices stirring, for 5 minutes or until browned. Add tomatoes, beans and the water; bring to the boil. Reduce heat to medium-low; simmer. Uncovered, for 10 minutes or until Pork mixture thickens, stirring occasionally.
Make sure the Pork mixture is not too wet, otherwise your Tortilla Chips will get soggy.
3. Just before serving, spread Tortilla Chips over a large heatproof dish or Large Baking Tray; Top with cooked ground pork  mixture, sprinkle with
Homemade Ricotta
(See Recipe for Homemade Ricotta Cheese on this Blog)
and 1/2 cup of shaved Parmesan Cheese. Bake nachos, uncovered, for 15 minutes or until heated through.

To make Rustic Salsa, combine all the ingredients in a medium bowl and using a spoon stir to incorporate.

5. Combine avocado with half the salsa in a medium bowl; drop spoonful’s of the avocado mixture over the your baked your Nachos. Top with remaining salsa. You can have your Sour Cream with your Nachos (It is optional)


The Kids did not miss the Cheddar Cheese which is typically used to make Nachos. They didn’t even ask for it. This recipe was created
Wednesday, August 31, 2016.