- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving
Calories 590
Total Fat 36 grams
Saturated Fat 12 grams
Cholesterol 76 milligrams
Sodium 723 milligrams
Carbohydrates 41 grams
Dietary Fiber 6 grams
Protein 29 grams - Total: 35 min
- Prep: 15 min
- Cook: 20 min
- 3 tablespoons vegetable oil
- 8 corn tortillas, halved
- 1 small onion, chopped
- 2 cloves garlic, minced
- Pinch of cayenne pepper
- 3/4 pound ground pork
- Kosher salt
- 1 15-ounce can crushed tomatoes
- 2 4.25-ounce cans chopped green chiles
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
- 1 cup shredded mozzarella (preferably reduced sodium)
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
- Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping occasionally, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain.
- Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook for 30 seconds.
- Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt.
- Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese.
- Cover loosely with foil and bake until the cheese melts, about 10 minutes.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
