Prep 15 mins
Cook 35 mins
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.
- 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
- 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
- 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.