Taco Hotdish

I saw Molly Yeh make this on her show on food t.v.  A "hotdish" is basically a casserole but that's what they call it in the mid-west apparently.  It has a protein, a starch and a veggie held together with a sauce.  I had ordered my Fritos in the last grocery delivery, so I was all set!  I also had tons of leftovers from a Pork Loin Roast last night so it would be perfect as the protein in this.  I edited her recipe for my own take on it:

• 2 tablespoons olive oil
• 1 red bell pepper, cored, seeded and diced 
• 1 jalapeno,  chopped finely with seeds/stems intact
• 1 onion, diced
• 1 large clove of garlic, minced
• Kosher salt and fresh cracked pepper, to taste
• Taco seasoning (she used a packet, I make my own), to taste
• 1 lb cooked pork loin roast, cubed 
• 1 can "Rotel Original chopped tomatoes with diced green chilies"
• 1 cup fresh, hot salsa
• 1 can organic low-sodium black beans, rinsed and drained 
• 1 cup frozen corn kernels 
• 1 cup extra-old cheddar cheese, grated
• Bag of "Fritos Corn Chips", for topping
• "French's Fried Jalapenos", for topping 
• 1 cup feta cheese, crumbled for serving
• Chopped fresh cilantro, to taste, for serving 
• "Valentina" Mexican hot sauce, for serving

Preheat the oven to 375°F.  

In a large cast iron skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion, garlic and a pinch of salt & pepper and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the cubed pork and cook until browned and slightly crispy. 

Stir in the beans, corn,  cheddar cheese, salsa and "Rotel".  

Cover with corn chips and fried jalapenos.  

Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the feta and cilantro.  

Serve with hot sauce and lime wedges on the side.

I served this in big bowls like the casserole it was deserved to  be plated.  This was good with multi textures and flavors with a nice kick of heat.