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Pork & Green Chile Casserole

Yields6 ServingsCook Time30 minsTotal Time50 mins

Pork Casserole

 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.

Nutrition Facts

Servings 0