Mama Nomi's Mexican Pork Taco Casserole
Updated: Oct 7
Here is the THIRD in our COVID quaratine easy-peasy dishes -- you probably already have all the ingredients you need, just add pork! This recipe comes from my mom. I'm usually Mexican food snob and won't deign to eat inauthentic, americanized Mexican... but this is SO easy and tasty! (Besides, we're Salvadorean so what do we know about Mexican food?)
1 lb ground pork
1/2 lb ground chorizo
1 16-oz. jar of good quality, chunky salsa (for those on the west coast, we recommend La Victoria Salsa Suprema Medium)
1 can (15 oz) Pinto Beans, drained
1 can (11 oz.) corn, drained (or frozen corn, thawed)
1 small can (3.8 oz) sliced ripe olives
1 cup grated Cheddar cheese (sharp or medium; or cheddar-jack, or a Mexican cheese blend)
Fritos or tortilla chips, coarsely crushed, enough to cover the entire surface
Optional: Sour cream, avocado or guacamole, and chopped fresh cilantro for garnish
Preheat oven to 350 degrees F.
Brown pork and chorizo in a large pan, breaking up any chunks. Drain excess fat from pan. Add Salsa, Pinto beans, corn and sliced olives. Stir, and simmer gently for 3-5 minutes.
Transfer everything to a 2 Qt. oven-proof casserole dish. Top with grated cheese. Bake for 20-25 minutes. Remove from oven and just before serving, top with crushed chips. Garnish individual servings with optional toppings, if desired.
· Left over casserole can be refrigerated or frozen and then microwaved. Alternatively, you can save extra casserole after simmering in the pan, and finish baking it later.
· Add fresh crushed Fritos before serving the leftover casserole.