Leftover Tex-Mex Pork Casserole

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.

Ready In:
50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Good Cook Wanda
Contributor
@Good Cook Wanda
Contributor
"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."
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  1. Good Cook Wanda
    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.
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