Pork and Green Chile Casserole

By trf0ster

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 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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. 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
1 serving: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein.