Recipe by FLUFFSTER
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.
Top Review by Chabear01
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.
- 1 lb lean pork or 1 lb beef, cut into cubes
- 1 tablespoon olive oil
- 1 (16 ounce) can refried beans
- 1 cup salsa (home made or your favorite bottled)
- 1 (4 ounce) can diced green chilies
- 2 large tomatoes, diced
- 2 cups broken tortilla chips
- 1 cup grated cheddar cheese
- 2 cups iceberg lettuce, shredded
- 1⁄2 cup sour cream
- 1⁄2 cup black olives
Directions See How It's Made
- Using a large skillet, cook the cubed pork over medium-high heat for 8-10 minutes in olive oil, until browned and partially cooked.
- 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.
- Check the pork for doneness in 6-10 minutes(there should be no pink in the center of the cubed meat).
- 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.