Burrito Casserole With Homemade Nacho Chips

Ingredients

Casserole

• 2 tbsp. 30 mL butter
• 4 green onions, chopped (plus extra for garnish)
• 1 lb. 454 g Quebec ground pork
• 1 tbsp. 15 mL ground cumin
• 1 tbsp. 15 mL chili powder
• 2 tsp. 10 mL garlic powder
• 2 tsp. 10 mL dried oregano
• 14 oz 398 mL diced tomatoes (1 can)
• 1½ cups 375 mL chicken broth
• 1 cup 250 mL brown or white parboiled instant rice
• ¼ cup 60 mL chopped cilantro leaves and stems (plus extra for garnish)
• 2 tbsp. 30 mL jalapeño pepper, seeded and finely diced
• 19 oz 540 mL black beans, rinsed and drained
• 1½ cups 375 mL corn kernels, fresh or frozen
• 1½ cups 375 mL orange or white cheddar cheese, grated
• Sour cream, to taste (optional)
• Cherry tomatoes, quartered, to taste (optional)
• Avocado slices, to taste (optional)

Nacho chips

• 6 soft wheat tortillas, approximately 7 in. (18 cm) in diameter
• 2 tsp. 10 mL vegetable oil
• 1½ tsp. 7.5 mL chili powder
• A few pinches of garlic powder
• A few pinches of cayenne pepper