Pork and Green Chile Casserole
Total TimePrep: 20 min. Bake: 30 min.
- 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
- 1 tablespoon canola oil
- 1 can (15 ounces) 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) 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
- 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.
- 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.
Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.
Nutrition Facts1 serving: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein.
Aug 7, 2020
Huge hit at my house. The kids loved it. Used rotisserie chicken instead of pork, added black olives, and extra cheese.
Dec 21, 2019
Have made this many times since I found it and the family loves it! so much flavor and super easy. the only change I do is I throw in some salsa verde along with everything else.
Oct 1, 2019
A good dish. It probably won't be on the rotation too much just because we don't eat a lot of pork but it is a nice change from traditional pork recipes. I substituted the canned chilies with the hatch chilies being roasted in our area.
Oct 19, 2018
This was very good and only giving 4 "stars" because I made modifications after reading the earlier comments and for what I had on-hand. Used 4 bone-in chicken thighs (removed skin after frying slightly) put these on bottom of casserole dish with slices of pepper jack cheese on top of each. Combined all other ingredients -- used diced tomatoes with green chilies; 1 can of chilies only and 1 can of Mexican corn -- mixed well and poured over thighs. Cooked for approximately 1 hour -- and my husband and I really enjoyed! Without meat the veggies
Jan 22, 2018
No comment left
Apr 9, 2013
It was easy to make and enjoyed by everyone even the picky eater.
Apr 8, 2013
I made this exactly as recipe called for. It was okay but nothing that jumped out. I had 3/4 left over (3 of adults eatting). The second night I added a can of Mexicorn and a can of regular Rotel. I would give this 5 stars the second night. Rotel gave it a much needed kick.
Apr 7, 2013
I'll have to try this one, it sounds great! Let you know later what happens (especially when I add my usual to the recipe!) Mr. Cookasaurus
Mar 20, 2013
No comment left
Jul 23, 2012
corn makes a good addition