Delicious DINNERS
PORK AND BEAN NACHOS
SERVES 4 PREP AND COOK: 25 MINS
1 onion, halved, thinly sliced
390g jar nachos topping
250g pkt slow-cooked and shredded barbecue pork
2 x 125g cans kidney beans, drained, rinsed
230g pkt white corn tortilla strips
1½ cups grated Tasty cheese
1 avocado, chopped
Sour cream and shredded iceberg lettuce, to serve
1 Heat an oiled, large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add the nachos topping, pork, kidney beans and ⅓ cup of 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 (200°C) for about 15 minutes, or until the cheese is melted. Remove from oven.
Top with avocado.
