Southwest Pork & Green Chili Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my mother's delicious recipe and it's easy enough to assemble on a busy weeknight. Ingredients:
1 1/2 lbs boneless pork, cut into 1/2-inch cubes |
1 tablespoon vegetable oil or 1 tablespoon canola oil |
1 (15 ounce) can black beans, rinsed & drained |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (14 1/2 ounce) can mexican-style diced tomatoes, undrained |
2 (4 ounce) cans chopped green chilies |
1 cup quick-cooking brown rice |
1 cup chicken broth |
3 tablespoons salsa |
1 teaspoon ground cumin |
1 cup frozen corn, thawed |
1 cup shredded mexican blend cheese |
Directions:
1. In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
2. In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
3. Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
4. Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.
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