Pork and Bean Casserole

Green chiles and brown rice add flavor kick to traditional pork and beans. If you prefer a less spicy dish, reduce the green chiles to one can.

1,355views
1 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Bake:
28 mins to 29 mins 375°F
Rate me!


Pork and Bean Casserole

Ingredients
1 1/2
pounds boneless pork shoulder roast, trimmed of fat
1
tablespoon cooking oil
1
15 ounce can black beans or pinto beans, rinsed and drained
1
10 3/4 ounce can condensed cream of chicken soup
2
4 ounce can diced green chili peppers, drained
1
cup quick-cooking brown rice
1/4
cup water
1
tablespoons salsa
1
teaspoon ground cumin

Directions

  1. Cut pork into bite-size strips. In a large skillet stir-fry pork, half at a time, in hot oil until done. Drain. Return all meat to skillet. Stir in remaining ingredients except cheese. Heat and stir just until bubbly; pour into a 2-quart casserole.
  2. Bake, uncovered, in a 375 degree F oven for 25 minutes or until rice is tender. Sprinkle with cheese. Bake 3 to 4 minutes more or until cheese is melted. Makes 6 main-dish servings.

Nutrition Facts

(Pork and Bean Casserole)
    Per serving:
  • 327 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 64 mg chol.,
  • 1022 mg sodium,
  • 27 g carb.,
  • 5 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...