Pork and Green Chili Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I work at a local hospital and also part-time for some area doctors, 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:
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 chilies |
1 cup minute® brown rice |
1/4 cup water |
2 to 3 tablespoons salsa |
1 teaspoon ground cumin |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin; cook and stir until bubbly.
2. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, 30 minutes or until bubbly. Sprinkle with cheese; let stand 5 minutes before serving. Yield: 6 servings.
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