Friday, November 12, 2010

Pork and Green Chile Casserole

Recipe from Better Homes & Gardens

Makes 8 servings
Prep Time: 20 minutes
Bake Time: 30 minutes
  • 1-1/2 pounds boneless pork
  • 1 tablespoon cooking oil
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14-1/2-ounce can diced tomatoes
  • 1 10-3/4-ounce can condensed cream of chicken soup
  • 2 4-1/2-ounce cans chopped green chili peppers
  • 1 cup quick-cooking brown rice
  • 1/4 cup water
  • 2 to 3 tablespoons salsa
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.
  2. Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour into a 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.
This was super simple to make, perfect for a quick yet healthy meal during the week. I couldn't find the chili peppers so I just bought a can of tomatoes with chilis included and it tasted perfect to me. I added the cheese at the end and then put it under the broiler to help melt it and brown it as well. It makes for great leftovers!

No comments:

Post a Comment