- 4
Ingredients
- 3 tablespoons vegetable oil
- 8 corn tortilla, halved
- 1 small onion, chopped
- 2 cloves garlic, minced
- pinch of cayenne pepper
- 3/4 pound ground pork
- Kosher salt
- 1 15oz can crushed tomatoes
- 2 4.25 oz cans chopped green chiles
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
- 1 cup shredded mozzarella (preferably reduced sodium)
Preparation
Step 1
1. Preheat the oven to 400. Heat the vegetable oil in a large skillet over medium high heat. Add the tortillas and cook. flipping a few times, until golden,a bout 3 minutes. Remove with tongs and transfer to a paper towel lined plate to drain.
2. Add the onion to the skillet and cook, stirring until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon slat 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, about3 minutes. Season with salt. Remove from the heat and stir in the cilantro.
3. Arrange half o fthe tortillas in the bottom of a 9-10 inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining ortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.