Ingredients:

•  3 lb boneless pork shoulder, trimmed, cut into bite-size pieces
•  1 onion, finely chopped, divided
•  1 jar (11.5 oz.) pickled jalapeño nacho slices, drained
•  1 jar (7.5 oz.) TACO BELL® Verde Salsa
•  3 cloves garlic, minced
•  12 corn tortillas (6 inch)
•  1 tomato, chopped
•  1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
•  1/4 cup chopped fresh cilantro

Directions:

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.

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.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); drain.

WARM tortillas. Serve topped with meat mixture, reserved onions and remaining ingredients.
How to Warm Tortillas: To warm tortillas in the microwave, wrap them in paper towels and microwave on HIGH just until warmed. Cooking time varies by number of tortillas. For 1 tortilla, microwave 15 sec.; for 2 tortillas, microwave 20 sec.; for 6 to 8 tortillas, microwave 1 min.; and for 12 tortillas, microwave 1-1/2 min.