October 11, 2010

Ole! Pork Casserole

This is a family favorite for us. Whenever I cook a pork roast, I choose a large one so that I will have left over meat to make this casserole the next day...

Pork & Tortilla Casser-ole
  • 1 ( 10 3/4 oz.) can cream of chicken soup
  • 1( 10 3/4 oz.)  can cream of mushroom soup
  • 2 c. chicken broth
  • 1 (15oz.) can Mexican style diced tomatoes
  • 4 c tortilla chips, lightly broken up
  • 4 c. cooked and shredded pork
  • 2 c. Mexican style cheese, shredded
Preheat oven to 350 degree's.
Lightly coat a 9 x 13 pan with non stick cooking spray.
Mix together soups, broth, and tomatoes until combined. Place a layer of chips in the bottom on the baking dish. Layer 1/2 of meat on top of the chips, the cover with 1/2 of the soup mix over top. Sprinkle with 1 c. of the cheese. Repeat layers, ending with the cheese. 
Bake about 45 minutes or until bubbly and cheese is starting to brown.
Serve with salsa and sour cream.  Add a few slices of avocado and some shredded lettuce and this becomes a complete and delicious meal! 
Options:  I have added canned back beans that have been rinsed to this dish, and I prefer. Try substituting chicken for the pork, or adding a layer of refried beans.

1 comment:

Amateur Cook said...

Yeah I know, it's great when you buy and cook more meat than you need for a meal, knowing full well you will have some leftover to cook another yummy recipe. Now that's thinkin'!