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Pork and Green Chili Casserole




Source of Recipe


Better Homes & Gardes


Recipe Introduction


Hot and Spicy!!!


List of Ingredients




1 1/2 pounds boneless pork shoulder roast -- trimmed of fat
1 tablespoon oil
1 (15 oz) can pinto beans -- rinsed & drained
1 (10-3/4 oz) can condensed cream of chicken soup
1 (14-1/2 oz) can diced tomatoes
2 (4 oz) cans diced green chili peppers -- drained
1 cup quick-cooking brown rice
1 to 2 tbls salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese


Recipe



Cut pork into bite-size strips. Stir-fry pork, half at a time, in hot oil in a large skillet till no longer pink. Drain. Return all meat to skillet. Stir in beans, soup, undrained tomatoes, chili peppers, rice, salsa, cumin, and 1/4 cup water. Heat and stir just until bubbly; pour into a 2-qt casserole.

Bake, uncovered, in a 375 degree oven for 25 min. or till rice is tender. Sprinkle with cheese. Bake 3-4 min. more or till cheese is melted.

YIELD: 6 Servings

NOTES : Can be made ahead of time and kept tightly covered in the refrigerator until baking time.