Pork and Green Chili Casserole

By carlaschwartz

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) Hunt’s® Original Diced Tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 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

Preparation

Step 1

In a large skillet, saute pork in oil until no pink remains; drain. Add the beans, soup, tomatoes, chilies, rice, water, salsa and cumin; cook and stir until bubbly.

Pour into an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Sprinkle with cheese; let stand a few minutes before serving. Yield: 6 servings.