Leftover Tex-Mex Pork Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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