Pulled Pork King Ranch Casserole- layers of corn tortillas, a creamy pulled pork mixture, and cheese make this recipe a real winner. The classic Texas casserole never tasted so good.
Easy to make and great for a crowd. This recipe makes about 8 really filling servings.
Typically King Ranch Casserole contains chicken, but I think pulled pork gives it even more flavor. It also typically contains condensed soup, but this one is completely from scratch. Sour cream is used for the creaminess.
A hefty dose of ancho chili powder and ground cumin gives this casserole lots of Tex-Mex flavor. Feel free to load it up for toppings for even more flavor. I like sour cream, cilantro, and sliced pickled jalapenos. Diced avocado, diced red onion, and sliced black olives are also good choices.
Is This Dish Spicy?
As is, this recipe has a little heat from the ancho chili powder (BTW- I really recommend ancho chili powder over regular chili powder. It has more smokiness and usually more heat). To make it spicier, use “Hot” Rotel tomatoes and serve with Cholulu Hot Sauce and sliced jalapenos.
To save time the pulled pork mixture can be completely made up to 24 hours in advance, covered with plastic wrap, and refrigerated. Or you can go ahead and assemble the whole casserole a day in advance. Add a little time to the baking time to account for it being cold.
Can I Freeze This Casserole?
Yes. Before baking, wrap it well in plastic wrap and foil and freeze up to 2 months. Thaw in the refrigerator overnight and then bake according to recipe directions. You may need to add 10-15 minutes to the baking time.
Try These Other King Ranch Recipes:
Pulled Pork King Ranch Casserole
- 5 tablespoons butter
- 1 cup diced onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 garlic cloves, 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 Rotel tomatoes and green chiles
- 1 (11-ounce) can corn, drained
- 1 1/2 pounds pulled pork
- 1 1/2 cups sour cream
- 1/4 cup vegetable oil
- 16 corn tortillas
- 3 cups shredded Mexican cheese blend
- Sour cream, cilantro, pickled jalapenos, and Cholulu hot sauce for serving
- Melt butter over medium-high heat in a large nonstick pan. Add onion and bell pepper and cook for 5 minutes.
- Add garlic and cook 1 more minute.
- Add chili powder, cumin, salt, and pepper. Stir and cook 30 seconds.
- Add flour. Cook and stir 1 minute.
- Slowly stir in the beef broth. Bring to a simmer and then add the diced chiles and Rotel tomatoes. Simmer 2 minutes.
- Stir in the corn, pulled pork, and sour cream. Remove from heat and set aside.
- In a large skillet, heat a few teaspoons of oil over medium-high heat. Add as many tortillas as you can fit and cook for about 30 to 60 seconds per side or until golden. Remove to a paper towel-lined plate and repeat with remaining tortillas, adding more oil as needed.
- Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
- Arrange 6 tortillas in the bottom of the baking dish to fully cover the bottom.
- Spread 1/2 of the pulled pork mixture on top.Sprinkle with 1 cup of cheese.
- Repeat layers (tortillas, pulled pork mixture, and cheese) and finish with a final layer of tortillas.
- Cover with foil and Bake for 20 minutes. Sprinkle remaining cheese on top.
- Bake uncoverd for 10 minutes. Let cool for 10 minutes before serving.
- Serve with sour cream, fresh cilantro and pickled jalapenos.
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