The Scoop
King Ranch Casserole packs flavor and comfort, perfect for moving-day chaos.
King Ranch Casserole first graced my life during the chaos of moving-day chaos to my new apartment in Austin. My best friend, who is notorious for her casserole prowess, sauntered in with a dish that could only be described as magic in a pan. With boxes still stacked and the kitchen barely functional, this casserole became the shining star. The corn tortillas, when toasted just right, add a profound texture that prevents any flavor from getting lost. And those moments spent waiting as it baked in the oven were perfect for me to catch my breath amid the transition.
Amidst unpacking, I remember the delightful scent of onions, red bell peppers, and garlic dancing together in a symphony. An added sprinkle of ancho chili powder brought a gentle warmth that felt comforting—a perfect hug in food form. The shared experience with friends, combined with the pull of delicious pulled pork, made that first meal in my new place unforgettable. Just a tip: make sure to drain the corn properly. It keeps everything from becoming a soggy affair.
Biting into the layers of sour cream and melted cheese reminded me of layers unfolding in life. Like the cheesy goodness, some things just make everything better. When nourishment comes with layers of memories and the people you cherish, even the heaviest of moving boxes feel a little lighter.
Ingredients
- 5 tablespoons butter
- 1 cup onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 2 1/2 teaspoons ancho chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 (14.5-ounce) can beef broth
- 1 (4-ounce) can diced green chiles
- 1 (10-ounce) can tomatoes and green chiles
- 1 (11-ounce) can corn, drained
- 1 1/2 pounds pulled pork
- 1 1/2 cups sour cream
- 1/4 cup vegetable oil
- 16 corn tortillas
- 3 cups Mexican cheese blend, shredded
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large nonstick pan over medium heat, melt the butter.
- Add the onion, the red bell pepper, and the green bell pepper to the melted butter and cook for 5 minutes.
- Add the garlic to the veggies and cook until fragrant, about 1 minute.
- Add the chili powder, the cumin, the salt, and the pepper to the veggie mixture and cook, while stirring, about 30 seconds
- Add the flour to the veggie mixture and cook, while stirring, for 1 minute.
- Slowly stir the beef broth into the veggie mixture and bring to a simmer.
- Add the tomatoes and diced chiles to the veggie mixture and simmer for 2 minutes.
- Stir the corn, the pulled pork, and the sour cream into the veggie mixture and transfer the pan away from the heat.
- In a large skillet, heat the oil over medium-high heat.
- Add as many tortillas as you can fit to the oil and cook until both sides are golden, about 30 seconds-1 minute per side.
- Transfer the toasted tortillas to a paper-towel-lined plate. Repeat with the remaining tortillas, adding more oil as needed.
- Arrange 6 of the toasted tortillas in the bottom of the prepared baking dish, ensuring the bottom is fully covered.
- Spread 1/2 of the pulled pork mixture on top and sprinkle with 1 cup of the cheese.
- Repeat the layers, starting with the tortillas and ending with the cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Uncover the dish and sprinkle the casserole dish with the remaining cheese and bake, uncovered, for 10 minutes.
- Let the casserole cool for 10 minutes.
- Serve.
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