Eat for Eight Bucks: King Ranch Leftovers

Ingredients

• 2 teaspoons ancho chili powder your favorite (or blend)
• 1 small can chilis green chopped
• 0.3 teaspoon ground pepper (, if you love heat)
• 0.5 cup cilantro leaves loosely packed chopped
• 1.5 cups rice white cooked cut into strips)
• 2 tablespoons flour 
• 3 cloves garlic chopped
• 1 teaspoon ground cumin 
• 14 ounce refried beans diced or any cooked vegetable) canned
• 4 ounces monterrey jack cheese such as monterey jack grated
• 1.5 cups milk 
• 1 medium onion chopped
• 6 servings bell pepper 
• 6 servings salt 
• 3 cups barbequed pulled pork shredded cooked (or chicken or beef)
• 4 tablespoons butter unsalted

Equipment

• bowl
• sauce pan
• oven
• pot

Directions

1. Preheat the oven to 350°F. Melt the butter in a saucepan over medium heat.
2. Add the onion and cook for 10 minutes, stirring occasionally.
3. Add the garlic, flour, cumin, cayenne, and chile powder and cook for 2 minutes, stirring constantly. Turn the heat down if the pot is making aggressive noises. Then stir in the milk and cook, stirring frequently, until the sauce has thickened, about 10 minutes.
4. Remove the pot from the heat. Stir in the can of chiles, if using, and a handful of cheese. Taste and season with salt and pepper.
5. Put the meat, beans (or vegetables), and rice (or tortillas) in a bowl.
6. Add the sauce and cilantro and stir until everything is well combined. Taste and season with salt and pepper if necessary.
7. Grease a 9x13 casserole lightly with olive oil and pour in the saucy mixture. Top with the remaining cheese and bake until bubbly, 25-30 minutes.