thought Food for

The Drumheller Mail - - AROUND TOWN -

One dish meals are great in the sum­mer. This is one that can be pre­pared ahead to keep life sim­ple. Served along­side a corn salad, this meal is good to go!

MEX­I­CAN-STYLE PORK AND POTA­TOES

2 lb. pork roast or ten­der­loin

2 cups salsa, en­chi­lada sauce or taco sauce

2 lb. red pota­toes

½ cup chipo­tle ranch dress­ing

1 cup grated tex-mex blend cheese (di­vided)

4 green onions, chopped Slow cook the pork in a crock pot or oven at 250 de­grees for sev­eral hours. When it is ten­der enough, shred the cooked meat us­ing

2 forks. In a large bowl, mix all in­gre­di­ents, us­ing ½ cup of the cheese.

Spray a 9x13 pan with oil. Pour mix­ture in pan and bake at 350 for 45 min­utes. Sprin­kle with re­main­ing ½ cup cheese and bake an ad­di­tional 20 min­utes. *you can change up this recipe by us­ing cooked, diced chicken and ba­con with reg­u­lar ranch dress­ing and ched­dar cheese. Or ground beef in place of the pork.

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