1 teaspoon vegetable oil
1 pound thin-cut boneless pork chops, cut into 1/2 inch cubes
1 cup chopped onion
2 cloves garlic, minced
1 (12-ounce) can corn, drained
2 tablespoons flour
2 cups chunky salsa
1 (16-ounce) can black beans, rinsed and drained
1 (4-ounce) can chopped green chiles, drained
6 (6-inch) flour tortillas, cut into quarters
1/4 cup chopped fresh cilantro
1/2 cup shredded Cheddar cheese
1/4 cup sour cream


1. Preheat oven to 350 degrees F. In a large ovenproof skillet over medium-high heat, heat oil until hot. Add pork and onion, cook about 3 to 4 minutes, stirring frequently.
2. Stir in garlic; cook 30 seconds. Stir in corn and flour until well blended. Add salsa, beans and chiles. Bring to boil; simmer, uncovered, about 2 to 3 minutes, stirring frequently. Remove from heat.
3. Pour into a large bowl. Spoon 1/2 cup pork mixture back into skillet to cover bottom. Arrange half of the tortilla quarters over pork mixture; overlapping slightly. Spoon half of the remaining pork mixture over tortillas. Sprinkle with half the cilantro. Repeat tortilla and pork layers. Bake about 25 to 30 minutes or until heated through and bubbly.
4. Sprinkle Cheddar over pork mixture as soon as it is removed from oven. Top with sour cream and remaining cilantro. Cut into wedges to serve.

This is a classic way of using up old or stale flour or corn tortillas. Serve with a winter fruit salad of sliced grapefruit and oranges tossed with a light vinaigrette.

Skillet Pork and Tortilla Casserole
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