Mexican Strata with Roast Pork and Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup, diced Pork Shoulder (pork butt, picnic roast) 1 cup Tomato Sauce .75 cup, chopped or sliced Red Ripe Tomatoes 2 oz Green Chiles (Whole) 2 cup White Rice, long grain, cooked 2 cup Beans, pinto 2 serving Boston Market Cornbread 1 cup Cheese, Kraft Mexican Style Taco Cheese 100 grams Cilantro, raw 1 tsp Cumin seed 4 tbsp Chili powder 1 tbsp Garlic powder 1 tbsp Onion powder 1 tbsp Spice World Minced Onions (Dried) (by UPSTAIRSMARJ) 1 dash Salt 1 dash Pepper, black
Prepare pork then cool. Prepare rice then cool.
Combine tomato sauce with spices.
Layer rice, beans, pork, tomato sauce, cheese, cilantro, and tomatoes.
Bake at 350 for 15-30 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SAMANTHA_L_LUCY.
Combine tomato sauce with spices.
Layer rice, beans, pork, tomato sauce, cheese, cilantro, and tomatoes.
Bake at 350 for 15-30 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SAMANTHA_L_LUCY.
Nutritional Info Amount Per Serving
- Calories: 462.4
- Total Fat: 18.7 g
- Cholesterol: 64.0 mg
- Sodium: 628.9 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 8.7 g
- Protein: 23.6 g
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