Fiesta Pork Chop Casserole
4 boneless pork sirloin chops (1/2-inch thick - about 1 1/4 pounds)
2 1/2 cups frozen roasted potatoes (original salt and pepper seasoned), about 1/2 of a 20-ounce bag
3/4 cup Monterey jack or Mexican white cheese dip (about 1/2 of a 15 1/4-ounce jar)
1 (10 ounce) can diced tomatoes and green chiles, drained (Ro*Tel)
4 flour tortillas, warmed
1 lime, cut into wedges
Nonstick cooking spray
Heat oven to 375 degrees F. Spray a 13 x 9-inch shallow casserole dish lightly with cooking spray. Place pork chops in bottom; set aside.
In a medium bowl, stir together potatoes and cheese dip. Spoon potato-cheese mixture around the edge of the pork chops. Pour tomato mixture on top of pork chops.
Bake, uncovered, for 30 minutes or until pork is tender.
Serve with additional cheese and warmed flour tortillas. Garnish with lime wedges.
Southwestern Casserole Recipes