Keep that black iron or
other overproof skillet handy—this one-dish meal is going
to become a favorite. This is a classic way of using up old or
stale flour or corn tortillas.
Skillet Pork
and Tortilla Casserole
- 1 pound thin-cut boneless
pork chops, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 (12-ounce) can corn, drained
2 tablespoons all-purpose flour
2 cups thick and chunky salsa
1 (16-ounce) can black beans, rinsed and drained
1 (4-ounce) can chopped green chiles, drained
6 (6-inch) flour tortillas, cut into quarters
1/4 cup chopped fresh cilantro
1/2 cup shredded Cheddar cheese
1/4 cup sour cream
- Heat oven to 350 degrees
F.
- Heat oil in large ovenproof
skillet over medium-high heat until hot. Cook pork and onion
3 to 4 minutes, stirring frequently. Stir in garlic; cook 30
seconds. Stir in corn and flour until well blended. Add salsa,
beans and chiles. Bring to boil; simmer, uncovered, 2 to 3 minutes,
stirring frequently. Remove from heat.
- Pour into a large bowl.
Spoon 1/2 cup pork mixture back into skillet to cover bottom.
Arrange half of the tortilla quarters over pork mixture; overlapping
slightly. Spoon half of the remaining pork mixture over tortillas.
Sprinkle with half the cilantro. Repeat tortilla and pork layers.
- Bake 25 to 30 minutes
or until heated through.
- Sprinkle cheese over pork
mixture as soon as it is removed from oven. Top with sour cream
and remaining cilantro. Cut into wedges to serve.
Serves 6.
Nutrition Facts
Calories 480 calories
Protein 28 grams
Fat 14 grams
Sodium 1460 milligrams
Cholesterol 65 milligrams
Saturated Fat 5 grams
Carbohydrates 62 grams
Recipe provided courtesy
of Pork, The Other White Meat.
