Name: Pork and Bean Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

Pork and Bean Nachos

A meal your kids will love.

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Slow-cooked pork is available in the refrigerated meat section of major supermarkets. If preferred replace with cooked shredded chicken.

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

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.

Sarah-Jane Hallett

Kim Meredith