Kansas City BBQ Nachos

  • Prep 15 min
  • Total 30 min
  • 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™ jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, drained, chopped
  • 1 cup tangy vinaigrette-style deli coleslaw, drained
  • 2 medium green onions, sliced (2 tablespoons)

Steps

  • 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.

  • To microwave instead of bake, layer the nachos on a microwavable plate. Microwave uncovered on Medium (50%) 2 to 4 minutes or until cheese is melted.
  • Fresh chopped jalapeño chiles can be substituted for the pickled, if you like.

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1030mg
43%
Potassium
350mg
10%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
14%
Sugars
14g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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