Kansas City BBQ Nachos

The flavors of Kansas City BBQ pulled pork inspire this delicious nacho platter, complete with layers of chips, beans and cheese.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 8

Ingredients

6
cups triangle-shaped corn tortilla chips (8 oz)
2
cups shredded Cheddar cheese (8 oz)
1
can (16 oz) spicy chili beans, undrained
1
container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce
1/4
cup Old El Paso™ pickled jalapeño slices, drained, chopped (from 12-oz jar)
1
cup tangy vinaigrette-style deli coleslaw, drained
2
medium green onions, sliced (2 tablespoons)
  • 1 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
  • 2 In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
  • 3 Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    1030mg
    1030%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    3g
    3%
      Sugars
    14g
    14%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    6%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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