Southwest Pork Green Chili Casserole Recipes

PORK AND GREEN CHILE CASSEROLE

Pork and Green Chile Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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. If desired, serve with jalapeno slices. 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 : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.

SOUTHWEST PORK & GREEN CHILI CASSEROLE

Southwest Pork & Green Chili Casserole image

Make and share this Southwest Pork & Green Chili Casserole recipe from Food.com.

Provided by Cream Puff

Categories Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.

PORK AND GREEN CHILI CASSEROLE

Pork and Green Chili Casserole image

This couldn't be easier to put together. I made this for a potluck luncheon at work years ago and was amazed at how popular it became with my co-workers. It seemed like every week one of the gals would tell me she prepared it for the family. IF you have any leftovers, it is good wrapped up in a flour tortilla "burrito style".

Provided by Bobbie

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless pork, cut into cubes (I use pork tenderloin)
1 tablespoon cooking oil
1 (15 ounce) can black beans, rinsed and drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (14 1/2 ounce) can diced tomatoes, undrained
2 (4 ounce) cans chopped green chilies
1 cup quick-cooking brown rice
1/4 cup water
2 tablespoons water
3 tablespoons salsa
1 teaspoon ground cumin
1 cup cheddar cheese, shredded

Steps:

In large skillet, brown pork in oil until no pink remains, drain.
Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly.
Pour into ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly.
Sprinkle with cheese, let stand a few minutes before serving.
I have made this in my electric skillet and instead of putting it in the oven, just placed the lid on the skillet and let it simmer VERY slowly for 20 or so minutes. Then added the cheese, replaced the lid for about 5 minutes -- and it was good to go.

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