Pork and Green Chile Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 6 servings.
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. —Dianne Esposite, New Middletown, Ohio
Ingredients
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1-1/2 pounds boneless pork, cut into 1/2-inch cubes
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1 tablespoon canola oil
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 cans (4 ounces each) chopped green chiles
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1 cup quick-cooking brown rice
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1/4 cup water
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2 to 3 tablespoons salsa
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1 teaspoon ground cumin
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1/2 cup shredded cheddar cheese
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Sliced jalapeno pepper, optional
Directions
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1.
Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin.
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2.
Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices.
Nutrition Facts
1 serving: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein.
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