LEFTOVER TEX-MEX PORK CASSEROLE

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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

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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