Skillet Pork and Tortilla Casserole
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.
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
- Preheat oven to 350°F (175°C)
- 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.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.