Skillet Pork and Tortilla Casserole

Name: Skillet Pork and Tortilla Casserole
Total time: 3000 s
Yield: 6 servings
Ingredients: 1 pound boneless pork chops thin-cut, cut into 1/2-inch cubes; 1 teaspoon vegetable oil; 1 cup onions chopped; 2 cloves garlic minced; 12 ounces corn drained; 2 tablespoons flour; 2 cups chunky salsa; 16 ounces black beans rinsed and drained; 4 ounces green chile chopped, drained; 6 flour tortillas 6-inch, cut into quarters; 1/4 cup fresh cilantro; 1/2 cup cheddar cheese shredded; 1/4 cup sour cream

Pork

13Ingredients

┅Calories

50Minutes

Ingredients

servings:

1 pound boneless pork chops (thin-cut, cut into 1/2-inch cubes)
1 teaspoon vegetable oil
1 cup onions (chopped)
2 cloves garlic (minced)
12 ounces corn (drained)
2 tablespoons flour
2 cups chunky salsa
16 ounces black beans (rinsed and drained)
4 ounces green chile (chopped, drained)
6 flour tortillas (6-inch, cut into quarters)
1/4 cup fresh cilantro
1/2 cup cheddar cheese (shredded)
1/4 cup sour cream

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Directions

Heat oven to 350 degrees F. Heat oil in large ovenproof skillet over medium-high heat until hot. Cook pork and onion 3-4 minutes, stirring frequently. Stir in garlic; cook 30 seconds. Stir in corn and flour until well blended. Add salsa, beans and chiles. Bring to boil; simmer, uncovered, 2-3 minutes, stirring frequently. Remove from heat. Pour into a large bowl. Spoon 1/2 cup pork mixture back into skillet to cover bottom. Arrange half of the tortilla quarters over pork mixture; overlapping slightly. Spoon half of the remaining pork mixture over tortillas. Sprinkle with half the cilantro. Repeat tortilla and pork layers. Bake 25-30 minutes or until heated through. Sprinkle cheese over pork mixture as soon as it is removed from oven. Top with sour cream and remaining cilantro. Cut into wedges to serve.

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