Ingredients
1 onion, halved, thinly sliced
390g jar nachos topping
250g packet slow-cooked and shreddedbarbecue pork
2 x 125g cans kidney beans, drained, rinsed
230g packet white corn tortilla strips
1 1⁄2 cups grated Tasty cheese
1 avocado, chopped
Sour cream and shredded iceberg lettuce, to serve
Method
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Heat an oiled, large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, until soft. Add the nachos topping, pork, kidney beans and 1/3 cup water. Cook, stirring until mixture is hot. Remove from heat.
2 Arrange tortilla strips in a large oven-proof dish (12-cup capacity). Top evenly with pork mixture. Sprinkle with cheese.
3 Cook in a hot oven (200C) for about 15 minutes, or until the cheese is melted. Remove from oven.
4 Top with avocado. Serve with sour cream and lettuce.
