Recipe by: Kraft Heinz
3 lb. boneless pork shoulder, trimmed, cut into bite-size pieces
1 onion, finely chopped, divided
1 jar (11.5 oz.) pickled jalapeño nacho slice s, drained
1 jar (7.5 oz.) TACO BELL® Verde Salsa
3 cloves garlic, minced
12 corn tortilla s (6 inch)
1 tomato, chopped
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro
1 – Cook meat, in batches, in large skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until evenly browned, stirring occasionally and spooning each browned batch into slow cooker before browning the next batch.
2 – Reserve 1/4 cup onions. Add remaining onions to meat in slow cooker along with the nacho slices, salsa and garlic; mix well. Cover with lid.
3 – Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); drain.
4 – Warm tortillas. Serve topped with meat mixture, reserved onions and remaining ingredients.