Recipe Background
King Ranch Casserole offers rich Tex-Mex flavors with pulled pork, cheese, and peppers.
King Ranch Casserole is like a hearty symphony of Tex-Mex flavors. The tang of sour cream balances perfectly with the warmth of ancho chili powder, mingling with the subtle smokiness from pulled pork. Red and green bell peppers soften into sweet pockets within the luscious sauce. As you cook, the aroma of garlic and cumin fills the kitchen, creating a comforting, inviting atmosphere that hints at the meal to come.
Getting the tortillas right can make all the difference. Sizzle them in hot oil until they just turn golden—a delicate dance that keeps them from going soggy later. The cheese melts into creamy layers, binding everything with an irresistible pull. Baked under foil, then uncovered for a final burst of color, the casserole emerges bubbling and slightly crisp on top.
Cut through the layers to reveal vibrant, contrasting colors—golden cheese, savory pork, and flecks of peppers. Let it rest a few minutes for cleaner slices. This dish is more than a meal; it's a gathering centerpiece. Serve it at family dinners or potlucks where nostalgia and taste intertwine in each delightful bite.
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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