Skillet Pork And Tortilla Casserole

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

1. Heat oven to 350 degrees F. Heat oil in large ovenproof skillet over medium-high heat until hot. Cook pork and onion 3-4 minutes, stirring frequently. Stir in garlic; cook 30 seconds. Stir in corn and flour until well blended. Add salsa, beans and chiles. Bring to boil; simmer, uncovered, 2-3 minutes, stirring frequently. Remove from heat. 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 25-30 minutes or until heated through. Sprinkle cheese over pork mixture as soon as it is removed from oven. Top with sour cream and remaining cilantro. Cut into wedges to serve.

pork chops, vegetable oil, onion, garlic, corn, flour, chunky salsa, black beans, green chiles, flour tortillas, fresh cilantro, cheddar cheese, sour cream

Taken from www.yummly.com/recipe/Skillet-Pork-and-Tortilla-Casserole-2249414 (may not work)