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This Pork Enchilada Casserole is a game-changer for weeknight dinners. Imagine layers of corn tortillas, ground pork, and shredded cheese all smothered in rich enchilada sauce. It's a one-dish wonder that brings bold flavors and comforting textures to your table. Perfect for feeding a crowd or meal prepping for the week, this recipe will quickly become a family favorite. Let's dive in!
Pork Enchilada Casserole Recipe
Ingredients:
- 1 lb ground pork
- 1 cup chopped onion
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 12 pieces corn tortillas
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground pork and chopped onion over medium heat until the pork is browned and the onion is soft.
- Add the cumin, chili powder, salt, and black pepper to the pork mixture. Stir well.
- In a baking dish, layer half of the corn tortillas, followed by half of the pork mixture, half of the enchilada sauce, and half of the shredded cheese. Repeat the layers.
- Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Pulled Pork Enchilada Casserole Recipe
What you will need to make pork enchilada casserole
- Ground pork: Adds rich, savory flavor and hearty texture, making the casserole filling and satisfying.
- Chopped onion: Provides a sweet, aromatic base that enhances the overall taste of the dish.
- Enchilada sauce: Brings tangy, spicy notes that soak into the tortillas, creating a cohesive and flavorful casserole.
- Shredded cheese: Melts into a gooey, delicious topping that ties all the ingredients together.
- Corn tortillas: Offer a sturdy, slightly chewy layer that holds up well to the sauce and fillings.
- Ground cumin: Adds earthy, warm spice that complements the pork and enchilada sauce.
- Chili powder: Infuses the dish with a mild heat and deep, smoky flavor.
Tools and Instruments Required
- Skillet: Used to brown the ground pork and soften the chopped onion, ensuring even cooking and flavor development.
- Baking dish: Essential for layering the tortillas, pork mixture, enchilada sauce, and cheese, then baking to perfection.
- Oven: Needed to bake the casserole at the right temperature, melting the cheese and blending flavors.
- Spatula: Helps in stirring the pork mixture and layering the ingredients evenly in the baking dish.
Pork Enchilada Casserole
A hearty and delicious pork enchilada casserole that's perfect for family dinners.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Enchilada Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb Ground pork
- 1 cup Chopped onion
- 2 cups Enchilada sauce
- 2 cups Shredded cheese
- 12 pieces Corn tortillas
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground pork and chopped onion over medium heat until the pork is browned and the onion is soft.
- Add the cumin, chili powder, salt, and black pepper to the pork mixture. Stir well.
- In a baking dish, layer half of the corn tortillas, followed by half of the pork mixture, half of the enchilada sauce, and half of the shredded cheese. Repeat the layers.
- Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes:
This casserole can be made ahead and refrigerated until ready to bake. Just add an extra 10 minutes to the baking time if baking from cold.
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
Read more: Spinach Enchilada Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the ground pork and onion mixture.
- Add spices and let it cool.
- Assemble the casserole but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole as directed.
- Wrap tightly with plastic wrap, then foil.
- Label with the date.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 40-50 minutes until bubbly.
Using corn tortillas instead of flour tortillas in this Pork Enchilada Casserole not only keeps it gluten-free but also adds an authentic, earthy flavor that pairs perfectly with the enchilada sauce.
Frequently Asked Questions
FAQ:
Can I use a different type of meat?
Yes, ground beef or chicken works well too.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture will be slightly different.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking for up to 3 months.
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