Spicy Pulled Pork King Ranch Casserole
Spicy Pulled Pork King Ranch Casserole is a rich, cheesy baked dish layered with pulled pork, corn tortillas, creamy chile sauce, pepper jack, and cheddar for a bold, comforting dinner with classic Tex-Mex flavor.
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Servings: 8
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup beef broth
- Juice of 1 lime
- 1 can 10 oz diced tomatoes with green chiles drained
- 1 1/2 cups sour cream
- 1 1/2 lbs pulled pork
- 1/4 cup vegetable oil
- 18 corn tortillas
- 2 cups pepper jack cheese grated
- 2 cups cheddar cheese grated
- Kosher salt to taste
- Freshly ground black pepper to taste
Optional for Serving
- Sour cream
- Fresh cilantro
- Diced jalapeños
Instructions
Preheat the Oven
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray and set aside.
Prepare the Sauce Base
- In a large skillet over medium heat, melt the butter. Add the diced onion and red bell pepper and cook for 5 to 7 minutes, or until softened and fragrant. Add the minced garlic and cook for 1 additional minute.
Thicken and Season the Sauce
- Stir in the flour, chili powder, and cumin. Cook for 1 minute, stirring constantly. Reduce the heat to low, then gradually stir in the beef broth and lime juice. Continue stirring until the mixture has thickened.
Finish the Filling
- Remove the skillet from the heat. Stir in the drained diced tomatoes with green chiles and the sour cream. Season with kosher salt and black pepper to taste. Transfer the mixture to a large bowl.
Add the Pulled Pork
- Add the pulled pork to the bowl and toss until evenly coated with the sauce. Taste and adjust the seasoning if needed.
Prepare the Cheese Mixture
- In a separate bowl, combine the grated pepper jack cheese and grated cheddar cheese. Toss to mix evenly.
Lightly Fry the Tortillas
- In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortillas for 30 to 60 seconds per side, or until lightly golden. Transfer them to a paper towel-lined plate. Repeat with the remaining tortillas.
Assemble the Casserole
- Arrange 6 tortillas in an even layer in the bottom of the prepared baking dish. Spread half of the pulled pork mixture over the tortillas, then sprinkle with one-third of the cheese mixture.
- Repeat with another layer of tortillas, the remaining pulled pork mixture, and another one-third of the cheese mixture. Finish with one final layer of tortillas.
Bake Covered
- Lightly grease one side of a sheet of aluminum foil with nonstick spray. Cover the baking dish loosely, greased side down. Bake for 20 minutes.
Add Final Cheese and Finish Baking
- Remove the foil. Sprinkle the remaining cheese mixture evenly over the top. Return the casserole to the oven and bake for 10 to 15 minutes more, or until the cheese is melted, golden brown, and bubbly.
Rest and Serve
- Remove the casserole from the oven and let it rest for 10 minutes before serving. Serve warm with sour cream, cilantro, and diced jalapeños if desired.
Notes
To make this recipe gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend or a gluten-free thickener suitable for sauces. Also verify that the beef broth, chili powder, cumin, pulled pork, sour cream, diced tomatoes with green chiles, and shredded cheeses are certified gluten free, as some packaged products may contain hidden gluten or anti-caking agents. Corn tortillas are often gluten free, but it is still important to confirm the label. If cross-contact is a concern, use clean cookware, utensils, oil, and prep surfaces throughout preparation.