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Prep 15min
Total30min
Servings8
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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)
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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.
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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.
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