- 1 pound ground pork
- 2 teaspoons chopped garlic
- 1 teaspoon cumin
- 1 handful cilantro chopped
- 1 teaspoon Swerve or sweetener of choice
- 1/2 cup red beans
- 3/4 cup Pace
- 1 cup chicken broth
- 6 Corn tortillas
- 2 cups fresh or frozen corn
- 3 cups shredded cheese, your choice*
DIRECTIONS
Preheat oven to 350°. In a large skillet, cook ground pork and garlic over medium heat until done; drain. Stir in Pace, Swerve, cumin and chicken broth; set aside.
Mix pinto beans, corn and cilantro together.
Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn mixture, sprinkle with ¾ cup cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
Bake, uncovered, 30 minutes or until bubbly.
This goes together very quickly!
*We used a combination of Mozzarella, Provolone, Manchego, and Provel Cheeses.
