Pork and Green Chile Casserole - 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.
Ingredients
- 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
- 1 tablespoon canola oil
- 1 can (15 ounces) of black beans, rinsed and drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) of chopped green chiles
- 1 cup quick-cooking brown rice
- 1/4 cup water
- 2 to 3 tablespoons salsa
- 1 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese
- Sliced jalapeno pepper, optional
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| Pork and Green Chile Casserole |
Directions
- Preheat the oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa, and cumin.
- 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.
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