INGREDIENTS
1
tablespoon vegetable oil
1
small onion, chopped
1
pound ground pork*
1
can (14-1/2 ounces) diced tomatoes, undrained
1
teaspoon dried oregano
1/4
teaspoon salt
1/4
teaspoon ground cumin
1/4
teaspoon black pepper
1‑1/2
cups (6 ounces) shredded pepper-Jack or taco-flavored cheese
2
cups tortilla chips
1/2
cup reduced-fat sour cream
1
can (4 ounces) diced green chilies, drained
2
tablespoons minced cilantro
*For a vegetarian casserole, substitute 1 pound tofu crumbles for the pork.
PREPARATION:
- Preheat oven to 350°F.
- Heat oil in large skillet. Add onion and cook 5 minutes or until tender. Add pork and cook until brown, stirring to separate meat. Pour off fat. Stir in tomatoes with juice, oregano, salt, cumin and pepper. Spoon into 11X7-inch casserole. Sprinkle cheese over casserole; arrange tortilla chips over cheese. Bake 10 to 15 minutes or until cheese melts.
- Combine sour cream and chilies; mix until well blended. Drop by tablespoonfuls over baked casserole. Sprinkle with cilantro.
This recipe appears in:
Mexican
