Enchilada Casserole Remake

I made a healthier, vegetarian version of this before, but I think I prefer tonight's casserole way better! Also, this is a versatile recipe. I just used leftover from taco night last week and some frozen shredded pork. (I always roast a huge pork butt, about 8 lbs, and then shred it so it last longer and can be used in various recipes.)

Recipe: Serves 6-7

1 1/2 lbs shredded pork

1 can Rotel, drained very well

1 can refried beans

1 cup frozen corn

1/2 cup seasoned rice*

1/2 cup green chile salsa

1 cup cheese (Cheddar or Mexican Cheese Blend work best)

10 taco sized corn tortillas

1 small jar salsa

Heat oven to 350*. Mix pork, Rotel, corn, rice, and salsa. In a 13x9 dish (coat bottom with cooking spray), spread beans evenly. Cut tortillas in half and layer one stack over beans, top with half of pork mixture, and 1/2 cup cheese. Do a second layer with tortillas and the second half of pork. Top with cheese. Bake for 30-35 mins or until cheese is golden and edges of pork crisp. Serve with extra salsa (and/or sour cream, cilantro, red onion, etc.). Enjoy!!

Here's the result!!

*For a quick "spanish" rice, bring to a boil 1 cup rice, 1 tsbp butter, 1 packet of taco seasoning, and 2 cups water. Reduce heat, cover and cook 15-18 minutes. Quick and easy. Use this for tacos all the time.