Mexican Pork Carnitas Lasagna
If you’re like me, you plan to cook for only 2 people, maybe 3 or 4, but end up with enough leftovers to feed an army. I’m constantly tossing out expired food, and when I have an opportunity to reuse leftovers without getting bored of eating the same thing for 3 consecutive nights, I grab it. This casserole was a great way to use up my leftover taco fixings from my Pork Carnitas Tacos, and the cheese from my Queso Fundido.
Also, I clearly underestimated my posting power in yesterday’s queso post, so since this is absolutely my very last post until sometime next week, I wish you and yours a very Merry Christmas! <3
- Leftover braised pork shoulder from my Pork Carnitas Tacos
- Leftover queso from my Queso Fundido
- 1 can refried beans
- 1 can firee roasted diced tomatoes, drained
- 1-2 jalepenos, deseeded, deveined, and diced
- 12 corn tortillas
- shredded cheese
- cilantro for garnish
- cooking spray
- salt and pepper
- several pinches of cayenne pepper
Preheat the oven to 400 degrees. Prep a 9×9 baking dish with a bit of cooking spray.
Lay down 4 corn tortillas to cover the bottom of the dish. Then layer 1/3 of the pork, 1/3 of the queso, 1/3 of the jalepenos, 1/3 of the tomatoes, and some salt, pepper, and cayenne pepper. Repeat this layering until you’re either out of room, or ingredients. Top with shredded cheese and bake for 50 minutes to an hour until the cheese starts to become golden.
Remove from the oven and allow to cool for a few minutes before cutting into the casserole
Garnish with cilantro and serve.