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Prep 25min
Total1hr20min
Servings10
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Ingredients
6
slices bacon
1
bag (24 oz) frozen mashed potatoes
2/3
cup milk
1
cup shredded pepper Jack cheese (4 oz)
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1/2
teaspoon pepper
3
cups shredded Cheddar cheese (12 oz)
1
container (8 oz) reduced-fat sour cream
1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
3
cups shredded barbecue pork or beef
3/4
cup barbecue sauce
Chopped fresh parsley, if desired
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In 10-inch skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
3
In large microwavable bowl, stir together mashed potatoes, reserved bacon drippings, the milk, pepper Jack cheese, cream cheese, pepper and 2 cups of the Cheddar cheese. Microwave uncovered on High 4 minutes. Stir in sour cream and chiles until well blended.
4
Spoon potato mixture into baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese. Spoon pork evenly over cheese. Drizzle barbecue sauce over pork.
5
Bake uncovered 45 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
550
Total Fat
31g
0%
Saturated Fat
17g
0%
Sodium
1230mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
2 1/2g
0%
Protein
34g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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