Spicy Pulled Pork King Ranch Casserole
This Spicy Pulled Pork King Ranch Casserole is the kind of dish that wraps you in warmth and makes you feel at home with every bite. It’s made with tender pulled pork, layered between golden, lightly crisped tortillas, and topped with a blend of melted pepper jack and cheddar cheese that’s perfectly gooey. The mix of chili powder, cumin, and lime juice brings just the right kick to balance the creamy, tangy flavors of the sour cream. Whether you’re feeding a crowd or just want to treat yourself to a special dinner, this casserole is pure comfort in a dish that’ll have everyone coming back for seconds.
8 Servings
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
Want to make this casserole gluten-free? It’s easier than you’d think! Swap the all-purpose flour for a gluten-free flour blend—make sure it’s one meant for thickening, so you get that nice, creamy sauce. Check your corn tortillas too; most are naturally gluten-free, but double-check the packaging just to be sure. Everything else in this recipe should be safe, but always be careful with your canned goods (like the diced tomatoes with green chiles) and spices to make sure there are no sneaky gluten additives. With these simple swaps, you can enjoy all the bold, cheesy, comforting goodness without any worry.