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Title: Pork & Green Chile Casserole
Categories: Pork, Vegetables, Chilies, Herbs, Cheese
Yield: 6 Servings

1 1/2 lb Boneless pork; in 1/2" dice
1 tb Oil
15 oz Can black beans; rinsed,
- drained
10 3/4 oz Can cream of chicken soup;
- undiluted
14 1/2 oz Diced tomatoes; undrained
8 oz (2 cans) chopped green
- chilies
1 c Quick-cooking brown rice
1/4 c Water
2 tb (to 3 tb) salsa
1 ts Ground cumin
1/2 c Shredded Cheddar cheese
Sliced, pickled jalapenos;
- opt

Set oven @ 350ºF/175ºC.

In a large skillet, brown pork in oil; drain. Stir in
the beans, soup, tomatoes, chilies, rice, water, salsa
and cumin.

Pour into an ungreased 2 quart baking dish. Bake,
uncovered, until bubbly, about 30 minutes. Sprinkle with
cheese; let stand 5 minutes before serving. If desired,
serve with jalapeno slices.

UDD NOTES: This worked very well in my casserole Crock
Pot. I did NOT rinse the beans. And I used a can of
Red Gold Petite Diced Chilies w/green chilies. There
were no leftovers

Dianne Esposite, New Middletown, Ohio

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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