Pork and Green Chiles Casserole

I used spicy sausage and hot salsa plus twice the green chili peppers (recipe is posted as written). I enjoyed this inside a tortilla with fresh corn and tomatoes. I love how quickly this comes together--this recipe is a keeper. Recipe courtesy of Better Homes and Gardens Prize Winning Recipes. This says it serves 6, but I think it serves a few more.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  lb ground pork
• 15  ounces pinto beans or 15  ounces black beans, rinsed and drained
• 10 3⁄4 ounces  cream of chicken soup
• 1 1⁄2 cups salsa
• 4  ounces green chili peppers, diced and drained
• 1  cup quick-cooking brown rice
• 1⁄4 cup water
• 1  teaspoon ground cumin
• 1⁄2 cup cheddar cheese (with jalapeno peppers shredded) or 1⁄2 cup monterey jack cheese (with jalapeno peppers shredded)

Directions

1. In a large skillet cook pork until no longer pink and drain.
2. Stir in beans, soup, salsa, chili peppers, rice, water, and cumin.
3. Heat and stir just until bubbly.
4. Pour into a 2-quart casserole.
5. Bake, uncovered, in a 375 degree oven for 30 to 35 minutes or until edges are bubbly.
6. Remove from oven.
7. Sprinkle with cheese and let stand for 5 minutes while cheese melts.