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Summer Nachos Tray Bake

Take your tastebuds on a Tex-Mex journey with this tantalising dish.

Summer Nachos Tray Bake

Serves 8

Spray oil
3 230g packets plain tortilla strips
250g slow cooked shredded pork
400g can black beans, rinsed and drained
200g vintage cheddar cheese, coarsely grated
100g feta cheese, crumbled
Diced avocado, coriander sprigs, to serve
Hot pepper sauces, to serve (we used Chipotle hot sauce and Jalapeno hot sauce)

Sour cream dressing

1 cup sour cream
2 tbsp lime juice
1 tbsp water

Pico De Gallo

3 medium ripe truss tomatoes, finely chopped
1 tbsp lime juice
2 spring onions, quartered lengthways, finely chopped
2 pieces of sliced jalapeños, finely chopped
⅓ cup coriander sprigs

Preheat oven to 200C fan-forced. Spray 2 large oven trays with oil.

Arrange half the corn chips on prepared trays. Top with half the pulled pork, beans, and grated cheese. Repeat layers. Crumble over feta.

Bake for 15-20 minutes or until cheese has melted. Dollop over pico de gallo and sprinkle with avocado and coriander sprigs. Drizzle with dressing. Serve with hot pepper sauces.

TIP: You can swap out the pulled pork for shredded bbq chicken

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