Spicy Pulled Pork King Ranch Casserole – This Spicy Pulled Pork King Ranch Casserole is everything you want in comfort food—bold, rich, and full of those cozy flavors that make your kitchen feel like the heart of your home. Layers of tender pulled pork, gooey cheese, and spiced tortillas sponge up every bit of flavor. Sound like something you’d crave?
I can still remember that evening, feeling tired and in need of a pick-me-up meal. I chose to try this casserole, doubtful if it would be too much for my family. But as it baked, the house filled with the most irresistible smell—warm, cheesy, with a hint of spice. When I served it, my husband looked at me with wide eyes as if I’d just made magic happen. And my little one? They didn’t just devour it, they devoured it, chuckles and all. Now, whenever we need a meal that hits all the right notes, this is what I reach for.
What makes this Spicy Pulled Pork King Ranch Casserole truly special?
This dish brings more than just a feast; it carries a moment of pleasure. It’s filled with tender pork, creamy coatings, and just a suitable amount of spice to keep you coming back for more. Ideal for nights when you desire something hearty that brings everyone to the table with delighted, full hearts.
What You Need To Make This Spicy Pulled Pork King Ranch Casserole Recipe?
Pulled Pork: This is the heart of the casserole. If you have leftover pulled pork, this is the perfect way to repurpose it into something new and exciting. Go for one that’s mildly spiced—you want it to blend seamlessly with the other flavors.
Cheeses (Pepper Jack & Cheddar): The combo of pepper jack and cheddar is what takes this from “good” to “wow.” Pepper Jack adds just the right kick, while cheddar brings that classic, melty comfort. If you’re feeling adventurous, try adding a little smoked gouda for a hint of smoky goodness.
Corn Tortillas: These tortillas soak up all the rich sauce while still holding their own. Frying them briefly before layering adds a slight crispness that keeps them from getting soggy. Trust me, this step makes a difference.
Vegetable Oil: You might think skipping the frying step is fine, but it’s worth taking the time. The oil helps create that golden, slightly crisp tortilla layer that stands up to all the juicy filling.
Lime Juice: Don’t underestimate what a squeeze of lime can do. It cuts through the richness and adds that bright, fresh kick that balances everything out. Freshly squeezed is best—it’s worth it.
Sour Cream: This adds that creamy, tangy touch that ties the whole dish together. It blends into the sauce, giving it a velvety texture that’s seriously addictive.
Diced Tomatoes with Green Chiles: A little can of magic. These add a subtle heat and a pop of color that make the casserole even more inviting. Just be sure to drain them well so your casserole doesn’t end up too watery.
Steps To Make Spicy Pulled Pork King Ranch Casserole:
Preheat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray and set it aside for now.
Grab a large skillet, pop it on medium heat, and melt the butter. Toss in the diced onion and red bell pepper. Let them cook for about 5-7 minutes until they’re nice and soft, and your kitchen smells amazing. Add the garlic and cook for just another minute.
Sprinkle in the flour, chili powder, and cumin, giving everything a good stir. Let it cook for a minute to get rid of that raw flour taste. Turn the heat down a bit and slowly pour in the beef broth and lime juice, stirring as you go. You’ll see it thicken up into a nice, rich sauce.
Take the skillet off the heat and stir in the drained tomatoes with green chiles and the sour cream. Season with a pinch of salt and pepper to your liking. Scoop it all into a big bowl.
Add the pulled pork to the bowl and give it a good mix until everything’s well coated. Taste it and adjust the seasoning if you need to.
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In a separate bowl, mix the grated pepper jack and cheddar cheeses together.
Heat up the vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 30-60 seconds per side until they’re golden and a little crispy. Lay them on a plate lined with paper towels to drain.
Now, time to build! Lay 6 tortillas at the bottom of your greased baking dish. Spoon half of the pulled pork mixture over them and sprinkle one-third of the cheese mix on top.
Repeat the layering—another 6 tortillas, the rest of the pulled pork, and another third of the cheese.
Finish with the last 6 tortillas as a top layer. Spray a piece of aluminum foil with nonstick spray and cover the dish, sprayed side down. Bake it for 20 minutes.
Take off the foil, sprinkle the rest of the cheese on top, and bake for another 10-15 minutes, or until it’s golden and bubbly. Let it sit for about 10 minutes to set up before you cut into it.
Serve it up with a dollop of sour cream, a sprinkle of cilantro, or some diced jalapeños if you’re feeling fancy. Enjoy!
Tip:
Take the time to fry the corn tortillas before layering—I know it seems like an extra step, but it makes a world of difference. When you fry them, even just lightly, it creates a barrier that stops the tortillas from going soggy when they soak up all those incredible juices. Plus, you get this little crispy edge that adds a surprise crunch when you dig in. And hey, if you’re feeling a bit fancy, sprinkle a pinch of smoked paprika or a dash of chili powder onto the tortillas while they’re frying for an extra kick of flavor. Trust me, it’s these little touches that make people come back for seconds (and thirds).
Frequently Asked Questions:
Can I swap the pulled pork for another protein?
Absolutely! Shredded chicken, leftover roasted turkey, or even cooked ground beef can work beautifully. Just make sure it’s seasoned well so you don’t miss out on that depth of flavor.
What if I don’t have pepper jack cheese?
No worries! Monterey Jack or even Colby Jack can be great substitutes. If you want to keep that bit of heat, you can add a sprinkle of red pepper flakes or diced jalapeños to the cheese mix.
Can I make this dish ahead of time?
Definitely. You can assemble the casserole, cover it, and keep it in the fridge for up to a day. When you’re ready to bake, add a few extra minutes to the covered cooking time to make sure it’s heated all the way through.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Pulled Pork King Ranch Casserole
Ingredients
- 4 tbsp unsalted butter
- 1 small yellow onion diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 1/4 c all-purpose flour
- 1 tbsp chili powder
- 1 tsp cumin
- 1 c beef broth
- Juice from one lime
- 1 10 ounces can diced tomatoes with green chiles, drained
- 1 1/2 c sour cream
- 1 1/2 pounds pulled pork
- 1/4 c vegetable oil
- 18 corn tortillas
- 2 c pepper jack cheese grated
- 2 c cheddar cheese grated
- Kosher salt and freshly ground black pepper to taste
- Sour cream cilantro, diced jalapeños for serving (optional)
Instructions
- Preheat your oven to 375°F and get your 9x13-inch baking dish greased with a bit of nonstick spray. Set it aside for now.
- Set a large skillet on medium heat and melt the butter. Toss in the diced onion and bell pepper and let them cook until they’re soft and fragrant—about 5-7 minutes should do it. Add the garlic and let it cook for just one more minute.
- Stir in the flour, chili powder, and cumin, and cook for another minute to get rid of that raw flour taste. Turn the heat down to low and slowly stir in the beef broth and lime juice. Let it cook and thicken up, stirring gently.
- Take the skillet off the heat and mix in the drained tomatoes with green chiles and the sour cream. Taste the mixture and see if it needs a little more salt and pepper. Adjust until it’s just right for you. Pour everything into a large bowl.
- Add the pulled pork to the bowl and mix until it’s all combined nicely. Give it a taste, and if you feel it needs a little more oomph, sprinkle in some extra salt and pepper until it hits the spot.
- In another bowl, mix the grated pepper jack and cheddar cheeses together.
- Heat the vegetable oil in a skillet over medium-high heat. Lightly fry each tortilla for about 30-60 seconds per side until they’re golden. Set them on a plate lined with paper towels so they can drain off any extra oil.
- Start assembling the casserole: lay 6 tortillas at the bottom of your greased dish. Spread half of the pulled pork mixture over them and top with a third of the cheese mix.
- Repeat the layering—6 more tortillas, the rest of the pork mixture, and another third of the cheese.
- Add the final 6 tortillas as the top layer. Lightly grease a piece of aluminum foil with nonstick spray and cover the dish loosely. Slide it into the oven and let it bake for 20 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake for another 10-15 minutes until the cheese is melted and golden. Let the casserole sit for about 10 minutes so it can set properly before you slice into it.
- Serve it up with sour cream, cilantro, or diced jalapeños on top for that extra touch. Enjoy every cheesy, spicy bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
