Total Time
35mins
Prep 20 mins
Cook 15 mins

Here's a great go-to recipe for you! It's surely one for me! Especially with the hurried holiday shopping and cold evenings, this will warm you and your family and you can be home in plenty of time to fix dinner. This doubles and triples nicely. Feel free to use a mixture of beef and pork. I sometimes roll this up in a tortilla and sometimes I leave out the broken chips and use WHOLE chips to scoop up the goodness.

Ingredients Nutrition

Directions

  1. Using a large skillet, cook the cubed pork over medium-high heat for 8-10 minutes in olive oil, until browned and partially cooked.
  2. Add refried beans, green chiles, and salsa, stirring until blended. Cook until mixture reaches a near boil, then lower heat and simmer, stirring frequently to keep pork from sticking to the skillet.
  3. Check the pork for doneness in 6-10 minutes(there should be no pink in the center of the cubed meat).
  4. Remove from heat. Add tomatoes, chips and cheese, in that order. Cover just long enough to melt the cheese. Top with sour cream, lettuce and olives. Serve immediately.
Most Helpful

5 5

Made for KK's Mini Cookathon Forum Recipe of the Day. Used London Broil for the beef, and made exactly as the recipe was given. This was eaten and seconds were taken by my DGS and his buddies, luckily I had doubled the recipe and will have a tad bit left for my lunch tomarrow. Thank you for a really tasty and fun recipe.

5 5

Yum, yum and YUM! I chose beef and made this as listed but lightened it up with nonfat beans and sour cream, as well as low fat cheddar and skipping the oil. We used baked tortilla scoops and spooned the mixture onto them! It was nice to have something different in the way of Mexican food. This would make a great dip if you use strong tortillas. Made for Think Pink tag. Thanks FLUFFSTER! :)