Deep Dish Pulled Pork Tostada Pie: Ninja Foodi

Pulled Pork is the star of this recipe and a great idea for what to do with leftovers.  This deep dish version of a tostada is packed with layers of delicious and nutritious goodies like salsa, pulled pork, vegetarian beans, crispy hatch chilies, Peppadews, tortillas and loads of Colby Jack cheese.  All the flavors are sealed inside with a special sour cream topping that's baked right along with the tostada. The recipe is easy to follow and great for the kids to give a helping hand.

 All the food groups make an appearance in this pie and be served by itself or with some yellow rice or veggies for an authentic trip South of the Border on steroids.  I used my Ninja Foodi for this which really made it a cinch.  When using the oven, simply cover tightly with foil and remove the foil during the last 10 minutes for browning of the top. Easy, Elevated and Delish! 

 

Recipe:

1 1/2 lb. pulled pork ( cooked)

1 box taco shells, hard 12 ct.

12 oz. Colby Jack Cheese, shredded

1 12 oz. can Vegetarian beans, drained and rinsed

 1 12 oz. jar Medium salsa

1/2 c. Peppadews, sweet and spicy, drained

1/2 c. crispy fried Hatch Chilies

8 oz. sour cream

1 large egg

1/2 tsp. cumin

1/2 tsp. Smoked Paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

Dash Hot Sauce or to taste

SPST. (Salt and Pepper to Suit Taste)

Start with a drizzle of olive oil in your Foodi and layer in half of hard shells, broken in half at the fold. Overlap is fine.

Place half of pulled pork over the shells.

Half of Salsa.

Sprinkle with 1/3 of cheese.

Add beans and spread over cheese.

Scatter in Peppadews.

Another 1/3 of cheese.

Second half of shells.

Second half of pulled pork.

Sprinkle Hatch Chilies.

.Add remaining Salsa.

Add Remaining Cheese.

In a medium bowl, combine sour cream, beaten egg, hot sauce and spices.

SPST.

Mix well and spread over top.

Place on bake setting @350*F.

Bake for 30 minutes, until golden and bubbly.

May cover with foil during cooking until last 5 minutes , then remove to caramelize the top. 

Let Stand for several minutes before cutting.

Makes about 10 servings.

Delish at room temperature.