Pork and Green Chile Casserole

Name: Pork and Green Chile Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

19 Reviews

Total Time:Prep: 20 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Dianne Esposite, New Middletown, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. —Dianne Esposite, New Middletown, Ohio

Can you freeze Pork and Green Chile Casserole?

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.

TEST KITCHEN APPROVED

Pork and Green Chile Casserole

Contest Winner

19 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

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.

2
Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices.