Pork and Green Chili Casserole

By Bobbie on July 03, 2006

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Ingredients

    1. 1 1/2 lbs boneless pork, cut into cubes ( I use pork tenderloin)
    2. 1 tablespoon cooking oil
    3. 1 (15 ounce) cans black beans, rinsed and drained
    4. 1 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
    5. 1 (14 1/2 ounce) cans diced tomatoes, undrained
    6. 2 (4 ounce) cans chopped green chilies
    7. 1 cup quick-cooking brown rice
    8. 1/4 cup water
    9. 2 tablespoons water
    10. 3 tablespoons salsa
    11. 1 teaspoon ground cumin
    12. 1 cup cheddar cheese, shredded

Directions

  1. In large skillet, brown pork in oil until no pink remains, drain.
  2. Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly.
  3. Pour into ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly.
  4. Sprinkle with cheese, let stand a few minutes before serving.
  5. 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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