Name: Pork & Green Chile Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 ½ lbs Boneless pork, cut into 1/2-inch cubes; 1 tbsp Canola oil; 15 oz Black beans, rinsed and drained (1 can); 10 ¾ oz Condensed cream of chicken soup, undiluted (1 can); 14 ½ oz Diced tomatoes, undrained (1 can); 8 oz Chopped green chiles ((4 ounces each, 2 cans); 1 cup Quick-cooking brown rice; ¼ cup Water; 3 tbsp Salsa; 1 tsp Ground cumin; ½ cup Shredded cheddar cheese (medium or sharp); 1 Sliced jalapeno pepper (optional)

Yields6 Servings

Cook Time30 minsTotal Time50 mins

1 ½ lbs Boneless pork, cut into 1/2-inch cubes

1 tbsp Canola oil

15 oz Black beans, rinsed and drained (1 can)

10 ¾ oz Condensed cream of chicken soup, undiluted (1 can)

14 ½ oz Diced tomatoes, undrained (1 can)

8 oz Chopped green chiles ((4 ounces each, 2 cans)

1 cup Quick-cooking brown rice

¼ cup Water

3 tbsp Salsa

1 tsp Ground cumin

½ cup Shredded cheddar cheese (medium or sharp)

1 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.

Ingredients