Prep Time
15 Mins
Cook Time
10 Mins
Bake Time
45 Mins
Stand Time
10 Mins
Yield
Makes 8 servings

We streamlined Linda Wells's luscious casserole with frozen mashed potatoes and barbecue pork from the supermarket to make it more weeknight friendly.

How to Make It

Step 1

Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings. Crumble bacon; set aside.

Step 2

Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups Cheddar cheese in a large microwave-safe bowl. Microwave at HIGH 4 minutes. Stir in sour cream and chiles until well blended.

Step 3

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with bacon and remaining 1 cup Cheddar cheese. Arrange pork evenly over cheese. Drizzle barbecue sauce evenly over pork.

Step 4

Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Garnish, if desired.

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