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Kansas City BBQ Nachos

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.


  • 6 cups triangle-shaped corn tortilla chips (8 ounces)
  • 2 cups shredded Cheddar cheese (8 ounces)
  • 1 can (16 ounces) spicy chili beans, undrained
  • 1 container (18 ounces) refrigerated seasoned shredded pork in original BBQ sauce
  • 1/4 cup Old El Paso® pickled jalapeño slices, drained, chopped (from 12-ounce jar)
  • 1 cup tangy vinaigrette-style deli coleslaw, drained
  • 2 medium green onions, sliced (2 tablespoons)

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  1. Heat oven to 400 degrees F. Line 12-inch pizza pan or 15 x 10 x 1-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 spoonsful over chips. Repeat layers with chips, cheese and pork mixture.
  3. Bake for 12 to 15 minutes or until cheese is melted.
  4. Top with coleslaw and green onions.
  5. Serve immediately.

Prep time: 15 Min | Total time: 30 Min | Servings: 8

Expert Tip: 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 Information: 1 Serving (1 Serving) Calories 420 (Calories from Fat 180), Total Fat 20g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 45mg; Sodium 1030mg; Total Carbohydrate 39g (Dietary Fiber 3g, Sugars 14g), Protein 19g

Percent Daily Value*: Vitamin A 20.00%; Vitamin C 6.00%; Calcium 20.00%; Iron 15.00%

Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Low-Fat Milk; 2 Fat

Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker/General Mills