Here’s a great way to kill two birds with one recipe – so to speak! First of all, we can always use more recipes for our leftover Pulled Pork. Second, it’s another way of adding Mexican cuisine to your Low Carbohydrate life style. This is a compilation of a few recipes I found online that I tweaked slightly and substituted Pulled Pork for Hamburger. The Pulled Pork Taco Bake crust turned out wonderful and the overall texture and blend of flavors was reminiscent of an Enchilada Casserole. This is one recipe that I’ll repeat and continue tweaking … not because it needs it but because that’s my nature.
Crust Ingredients:
- 4 ounces softened Cream Cheese
- 3 eggs
- 1/3 cup Heavy Cream
- 1/2 tsp Taco Seasoning
- 8 ounces Shredded Sharp Cheddar Cheese
Crust Directions:
- Beat softened cream cheese & eggs until smooth
- Add heavy cream, seasonings, and beat to mix ingredients
- Grease 9″x13″ baking dish
- Spread shredded sharp cheddar cheese evenly over the bottom of the baking dish
- Pour egg mixture evenly over the cheese
- Bake @ 375ºF for 20-25 minutes
- Rest on the counter for 5 minutes before adding topping
- Lower oven temperature to 350ºF
Topping Ingredients:
- 1 lb Pulled Pork
- 3 tsp Taco Seasoning
- 1/2 cup Tomato Sauce
- 8 ounces shredded Sharp Cheddar Cheese
- 4 ounces chopped Green Chilies
Topping Directions:
- Mix Pulled Pork, taco seasoning, tomato sauce, and green chilies
- Spread evenly over the crust
- Top with shredded sharp cheddar cheese
- Bake @ 350ºF for 20 minutes
- Let stand 5 minutes before serving
Serve with shredded lettuce, guacamole, black olives, sour cream, salsa, and jalapeños.
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