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A rather clever and unique feature of this recipe is that the flour tortillas take on the role of "noodles" in this pantry skillet meal.

Tex-Mex Skillet Supper

1 pound lean ground pork
2 cloves minced garlic
1 (12-ounce) can kernel corn, drained
1 (16-ounce) can black beans, drained
1 (12-ounce) jar salsa
1/2 cup water
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt (optional)
6 (6-inch) flour tortillas, cut in half and then into 1-inch strips
2 ounces shredded cheddar cheese

1. In large skillet, cook pork and garlic over medium-high heat until pork is lightly browned. Drain off any fat.
2. Stir in remaining ingredients except cheese; bring to a boil, lower heat, cover and simmer for 10 to 12 minutes.
3. Uncover, top with cheese and cook 2 minutes more until cheese is melted.
4. Serve topped with with sour cream and chopped green onions, if desired

Serves 6.

Nutrition Facts: Calories 422 Protein 24 grams Fat 20 grams Sodium 404 milligrams Cholesterol 64 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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