One-Pan Pulled Pork King Ranch Casserole

If you ask me, combining pulled pork with king ranch casserole is a match made in comfort food heaven.

This hearty Tex-Mex mashup brings together two classic dishes into one family-style meal that’s loaded with flavor. Tender pulled pork mingles with layers of corn tortillas, melted cheese, and a creamy sauce that’s just the right amount of spicy.

The whole thing gets topped with more cheese and baked until it’s bubbly and golden around the edges. Simple ingredients come together to make something that feels both familiar and new at the same time.

It’s the kind of cozy casserole that’ll have everyone coming back for seconds, perfect for those nights when you want something filling and satisfying.

What Kind of Pulled Pork Should I Use?

You can use any leftover pulled pork for this casserole – whether it’s from your smoker, slow cooker, or even store-bought. If you’re making pulled pork specifically for this recipe, pork shoulder (also called pork butt) is your best bet since it has enough fat to stay tender and juicy. For the quickest option, you can pick up pre-cooked pulled pork from your grocery store’s meat section or deli counter – just avoid versions with heavy sauce since this recipe has its own Southwestern flavors. A good middle ground is cooking a pork shoulder in your slow cooker with just salt and pepper, which gives you tender meat that works perfectly in this casserole.

Options for Substitutions

This tasty casserole is pretty adaptable and here’s what you can switch up:

• Pulled pork: You can easily swap the pulled pork with shredded chicken, beef, or even turkey. If you’re going meatless, try using shredded jackfruit for a similar texture.
• Ancho chili powder: Regular chili powder works fine here – just use the same amount. You could also use chipotle powder for a smokier taste, but start with half the amount as it’s usually spicier.
• Corn tortillas: While corn tortillas give the best texture, flour tortillas can work too. Just know the casserole might be a bit softer overall.
• Mexican cheese mix: Any melting cheese combo works great – try cheddar and Monterey Jack, or just one type of cheese if that’s what you have on hand.
• Sour cream: Plain Greek yogurt makes a great substitute for sour cream in the filling. It gives the same tangy taste with extra protein.
• Bell peppers: Feel free to use any color bell peppers you have. You can even swap them with poblano peppers for a mild heat, or add extra onions if you’re out of peppers.
• Rotel tomatoes: If you can’t find Rotel, use regular diced tomatoes plus an extra small can of green chiles.

Watch Out for These Mistakes While Cooking

The biggest challenge when making King Ranch casserole is ending up with a soggy texture, which often happens when the tortillas aren’t properly prepared – take time to lightly fry each tortilla in hot oil for about 10 seconds per side until just starting to crisp, then drain on paper towels. Another common mistake is rushing the sauce-making process; make sure to cook the flour with the vegetables and spices for at least 1-2 minutes to remove the raw flour taste before adding your liquids. To prevent your casserole from becoming dry, don’t skip the step of covering it with foil for the first part of baking, then remove the foil for the last 15 minutes to achieve that perfect golden-brown cheese top. For the best flavor development, let the casserole rest for 10-15 minutes after baking – this allows the sauce to thicken and the flavors to settle, making it easier to serve neat portions.

What to Serve With King Ranch Casserole?

This hearty Tex-Mex casserole is pretty filling on its own, but a few simple sides can round out your meal perfectly. A fresh, crisp Mexican-style coleslaw with lime dressing makes a nice cool contrast to the warm, cheesy casserole. I like to serve it with Mexican rice or cilantro-lime rice to soak up all the tasty sauce. For an extra veggie boost, try some simple black beans or a green salad topped with avocado and a squeeze of lime – these lighter sides balance out the richness of the casserole really well.

Storage Instructions

Keep Fresh: This hearty casserole keeps really well in the fridge. Just cover it tightly with foil or transfer leftovers to an airtight container and pop it in the refrigerator for up to 4 days. The flavors actually get even better as they meld together!

Freeze: Good news – this casserole is perfect for freezing! Let it cool completely, then wrap it well in foil and freeze for up to 3 months. I like to portion it into smaller containers for easy weeknight dinners. Just remember to leave off any fresh garnishes until you’re ready to serve.

Reheat: When you’re ready to enjoy your leftovers, heat them in the oven at 350°F for about 20-25 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first. You can also microwave individual portions, just cover with a paper towel and heat in 1-minute intervals until warm.

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 180-200 g
• Fat: 260-280 g
• Carbohydrates: 220-240 g

Ingredients

• 5 tablespoons butter
• 1 cup chopped onion
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 minced garlic cloves
• 2 1/2 teaspoons ancho chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup plain flour
• 1 (14.5-ounce) can beef stock
• 1 (4-ounce) can chopped green chiles
• 1 (10-ounce) can rotel tomatoes and green chiles
• 1 (11-ounce) can corn, rinsed
• 1 1/2 pounds cooked shredded pork
• 1 1/2 cups sour cream
• 1/4 cup vegetable oil
• 16 corn tortillas
• 3 cups shredded mexican cheese mix
• Sour cream, fresh cilantro, pickled jalapenos, and cholula hot sauce for garnish

Step 1: Cook the Vegetables and Spices

Melt butter over medium-high heat in a large nonstick pan.

Add onion and bell pepper and cook for about 5 minutes until they start to soften.

Then, add garlic and cook for an additional minute.

Sprinkle in the chili powder, cumin, salt, and pepper.

Stir well and cook for 30 seconds to bloom the spices.

Step 2: Thicken the Mixture

Add flour to the pan and cook, stirring constantly, for 1 minute.

This will help thicken the sauce later.

Slowly stir in the beef broth and bring the mixture to a simmer.

Add the diced chiles and Rotel tomatoes, and let it simmer for 2 minutes to combine the flavors.

Step 3: Complete the Filling

Stir in the corn, pulled pork, and sour cream until everything is thoroughly mixed.

Remove from heat and set the mixture aside.

This will be used as the filling for the layers.

Step 4: Prepare the Tortillas

In a large skillet, heat a few teaspoons of oil over medium-high heat.

Add as many tortillas as you can fit and cook them for about 30 to 60 seconds per side or until they are golden.

Transfer the cooked tortillas to a paper towel-lined plate to drain excess oil, and repeat with remaining tortillas, adding more oil as needed.

Step 5: Assemble the Casserole

Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking dish.

Arrange 6 tortillas in the bottom of the baking dish to fully cover the bottom.

Spread half of the pulled pork mixture on top of the tortillas, then sprinkle with 1 cup of cheese.

Repeat the layers with the remaining tortillas, pulled pork mixture, and cheese.

Finish with a final layer of tortillas on top.

Step 6: Bake and Serve

Cover the assembled casserole with foil and bake for 20 minutes.

Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.

Let the casserole cool for 10 minutes before serving.

Serve with a dollop of sour cream, fresh cilantro, and pickled jalapenos for added flavor.