Why is it called the Pardon Me Casserole? Because when you share it with others, you’ll be hearing “pardon me, may I have another slice?” more than once! The terrific Tex-Mex flavors, featuring succulent pulled pork, vibrant bell peppers, spicy chile peppers, and crunchy pan-fried tortillas deliver big-time flavors. Everything is layered together and baked until melty and marvelous! Finish Pardon Me Casserole off with your favorite toppings and dig in! And yes, please help yourself to more!
Ingredients
For the casserole:
- 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 with green chilies
- 1 (11-ounce) can corn, drained
- 1 1/2 pounds pulled pork, store-bought or homemade
- 1 1/2 cups sour cream
- 1/4 cup vegetable oil, plus more, to taste
- 18 corn tortillas
- 3 cups Mexican cheese blend, shredded
Optional, for serving:
- sour cream, to taste
- cilantro leaves, to taste
- pickled jalapeños, to taste
- hot sauce, to taste
Directions
Step 1 –In a large, nonstick pan over medium-high heat, melt the butter.
Step 2 –Add the onions, the red bell peppers, and the green bell peppers to the melted butter and cook until softened, about 5 minutes.
Step 3 –Add the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 4 –Add the chili powder, the cumin, the salt, and the pepper and cook, while stirring, until fragrant, about 30 seconds.
Step 5 –Add the flour and cook, while stirring, until the raw flour smell disappears, about 1 minute.
Step 6 –Slowly add the beef broth to the veggie mixture, while stirring.
Step 7 –Bring the veggie mixture to a simmer.
Step 8 –Add the diced chiles and their juices and the tomatoes with green chilies and their juices and simmer for 2 minutes.
Step 9 –Add the corn, the pulled pork, and the sour cream to the veggie mixture and stir to combine.
Step 10 –Transfer the pulled pork mixture from the heat.
Step 11 –In a large skillet over medium-high heat, add 1/4 cup of the oil.
Step 12 –Working in batches, add as many of the tortillas as can fit and cook until golden, about 30 seconds-1 minute per side.
Step 13 –Transfer the cooked tortillas to a paper-towel-lined plate to drain.
Step 14 –Repeat the pan-frying process with the remaining tortillas, adding more of the extra oil as needed.
Step 15 –Preheat the oven to 350 degrees F.
Step 16 –Lightly grease a 9×13-inch baking dish.
Step 17 –Arrange 6 of the pan-fried tortillas in the bottom of the prepared baking dish to fully cover the bottom.
Step 18 –Spread 1/2 of the pulled pork mixture on top of the tortilla layer in the baking dish.
Step 19 –Sprinkle the pulled pork layer with 1 cup of the cheese.
Step 20 –Repeat the layers once with 6 of the tortillas, the remaining pulled pork mixture, and 1 cup of the cheese.
Step 21 –Place the remaining tortillas on top of the casserole in one layer.
Step 22 –Cover the casserole with foil and bake for 20 minutes.
Step 23 –Uncover and sprinkle the top of the casserole with the remaining cheese.
Step 24 –Bake until the cheese is melty, about 10 minutes.
Step 25 –Allow the casserole to cool for 10 minutes.
Step 26 –Serve with your preferred toppings.