Ingredients

  • 1 pound boneless pork chops (thin-cut, cut into 1/2-inch cubes)
  • 1 teaspoon vegetable oil
  • 1 cup onion (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 chiles (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

Directions

  1. 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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