LEFTOVER TEX-MEX PORK CASSEROLE

Leftover Tex-Mex Pork Casserole image

My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little too much "juice" to the casserole and the tortilla chips were very soggy. Next time I'll try for a crispy taste. I have frozen red, green, yellow and orange bell peppers, already chopped, so I included a variety of them in this dish for color.

Provided by Good Cook Wanda

Categories < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

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Ingredients

3 cups pork, 1/2 inch cubes
1 1/2 cups bell peppers, chopped 1/2 inch pieces
1/2 cup onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
1 (14 ounce) can whole tomatoes, drained (reserve)
1 cup chicken stock
2 teaspoons ground cumin
1 teaspoon dried basil
salt
pepper
1 cup mild cheddar cheese, coarsely grated
4 ounces Velveeta cheese, cut into 1/2 inch cubes
2 cups blue corn tortilla chips, slightly crushed

Steps:

Preheat oven to 375 degrees.
Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
Pour over the chips. Top with Velvetta and cheddar cheese.
Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.

Nutrition Facts : Calories 233.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 41, Sodium 474.2, Carbohydrate 10.1, Fiber 1.8, Sugar 5.6, Protein 10

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ArslanHaider Bukhari

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This casserole was a little bland for my taste. I added some extra spices and it was much better. I would also recommend using a different type of cheese, such as cheddar or Monterey Jack.

Saleem Khan official

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This casserole was easy to make and very tasty. I used ground beef instead of pork and it was still delicious. I will definitely be making this again.

Gamingwith Dev

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I followed the recipe exactly and the casserole turned out great. I loved the combination of flavors and the pork was so tender. I will definitely be making this again.