Pork and Green Chili Casserole

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".

• Ready In: 1 hr
• Serves: 6

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 3/4ounce) can  condensed cream of chicken soup, undiluted
• 1 (14 1/2ounce) 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

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.