Ingredients 1-1/2 pounds boneless pork, cut into 1/2-inch cubes1 tablespoon canola oil1 can (15 ounces) black beans, rinsed and drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (14-1/2 ounces) diced tomatoes, undrained2 cans (4 ounces each) chopped green chilies1 cup quick-cooking brown rice1/4 cup water2 to 3 tablespoons salsa1 teaspoon ground cumin1/2 cup shredded cheddar cheeseJalapeno pepper, sliced View Recipe Directions Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chilies, rice, water, salsa and cumin.Pour into an ungreased 2-qt. baking dish. Bake, uncovered, 30 minutes or until bubbly. 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. Originally published as Pork and Green Chili Casserole in Taste of Home October/November 1994 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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