Eat For Eight Bucks: King Ranch Leftovers Recipe

• 4 tablespoons unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons flour
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (or more, if you love heat)
• 2 teaspoons ancho chile powder (or your favorite blend)
• 1 1/2 cups milk
• 1 small can chopped green chiles (optional)
• 2 handfuls (about 4 ounces) mild grated cheese, such as Monterey Jack
• Salt
• Pepper
• 1 1/2 pounds (about 3 cups) cooked shredded pork (or chicken or beef)
• 1 14-ounce can beans (or 1 1/2 cups refried beans or any diced cooked vegetable)
• 1 1/2 cups cooked white rice (or 10 corn tortillas cut into strips)
• 1/2 cup loosely packed chopped cilantro

1. Preheat the oven to 350u0b0F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally. Add the garlic, flour, cumin, cayenne, and chile powder and cook for 2 minutes, stirring constantly. Turn the heat down if the pot is making aggressive noises. Then stir in the milk and cook, stirring frequently, until the sauce has thickened, about 10 minutes. Remove the pot from the heat. Stir in the can of chiles, if using, and a handful of cheese. Taste and season with salt and pepper.
2. Put the meat, beans (or vegetables), and rice (or tortillas) in a bowl. Add the sauce and cilantro and stir until everything is well combined. Taste and season with salt and pepper if necessary.
3. Grease a 9x13 casserole lightly with olive oil and pour in the saucy mixture. Top with the remaining cheese and bake until bubbly, 25-30 minutes.

unsalted butter, onion, garlic, flour, ground cumin, cayenne pepper, ancho chile powder, milk, green chiles, handfuls, salt, pepper, pork, beans, white rice, cilantro

Taken from www.seriouseats.com/recipes/2010/02/eat-for-eight-bucks-king-ranch-leftovers-pork-recipe.html (may not work)