READY IN 55 mins

Pork and Green Chile Casserole

Read Reviews (103)

"Make your taste buds feel like they're at a fiesta, with this great dish. It's a brown rice casserole with cubed pork, green chilies, black beans, and spices that blend together to make your taste buds sing. It's great for pot luck dinners, or having friends over for dinner. Try it, you won't regret it." — JESUSFREAK44

Directions

Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.
Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2005

Absolutely fantastic! The only changes I made were to saute onion with the pork and skipped the cheese melting part. We topped it with cheese, sour cream, olives, and tomatoes and scooped it up with chips. In fact, I'm eating leftovers right now! The only thing I would mention that the instructions do not is to stir occasionally while it's simmering, because the rice stuck a little--thank goodness for teflon! Thanks for the recipe!

—JennyP

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Most Helpful Critical Review

Oct 27, 2012

This recipe was ok for us. Seemed a little bland, we needed to add a little more hot sauce than normal to give it a kick. Next time I think I'll play with the spices and add more than just cumin. The only change I made was I didn't have black beans so I used pinto. Not bad but wasn't our favorite either!

—K-Dub

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124 Ratings

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Jan 03, 2006

Somehow I could not bring myself to use the soup. Instead I pureed 1 can of drained pinto beans and added that. The family loves this recipe. Including the son who does not like beans!

—MESADEBS

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Dec 30, 2005

This recipe was terrific; I was looking for a recipe to use up some leftover roast pork, so I just skipped the meat-browning step, & browned the onions on their own, then added the cooked chopped pork. I also added some fresh cialntro abour 10 minutes before serving, for that hit of fresh flavour. Perfect!

—JPCOOKSALOT

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Mar 12, 2007

This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made were to add some salt and pepper to the pork while it was browning, and I substituted cheddar for the Colby. We ate this "nachos" style, topped with more cheese (we're from Wisconsin and there is no such thing as too much cheese!) and sour cream, and scooped up with tortilla chips. You just HAVE to try this recipe - it's so much better than you think it's going to be! To cut down on the dishes, I did everything in one large, oven-proof skillet, and then just popped that into the oven instead of dirtying a 13 x 9. I can't wait to make this again! Thank you for a killer dinner!

—cowgirll

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Feb 16, 2006

I used chicken instead of pork and 2 cans of ro*tel instead of canned green chillies. The can of cream of chicken soup made it really creamy. This recipe was awesome!

—AMA83B

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Oct 12, 2006

Fabulous! And incredibly easy! I did replace the green chili's with a can of rotel. And with a dollop of sour cream, this casserole is incredible!

—bgarland

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Nov 11, 2006

This dish was outstanding! Very quick and easy to prepare but tastes delicious. I added cayenne pepper for a little zip, increased the salsa to 4 tablespoons and used 2 cups of 4 Chees Mexican cheese (monterey jack, cheddar, queso quesadilla and asadero shredded cheese). The additional cheese allowed to completely cover the baking dish. the extra cheese is personal preference...I like a lot of cheese! When served I topped mine with sour cream and extra salsa, but it was very good without the extra toppings too.

—Kevin.Fitz

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Nutrition

Calories
279 kcal
14%

Carbohydrates
22.8 g
7%

Cholesterol
37 mg
12%

Fat
13.6 g
21%

Fiber
4.5 g
18%

Protein
16.2 g
32%

Sodium
811 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork and Green Chile Casserole

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 279
Calories from Fat: 122

% Daily Value *
Total Fat 13.6g 21 %
Saturated Fat 4.9g 24 %
Cholesterol 37mg 12 %
Sodium 811mg 32 %
Potassium 415mg 12 %
Total Carbohydrates 22.8g 7 %
Dietary Fiber 4.5g 18 %
Protein 16.2g 32 %
** Sugars 2.3g
Vitamin A 14 %
Vitamin C 33 %
Calcium 18 %
Iron 34 %
** Thiamin 38 %
** Niacin 51 %
** Vitamin B6 22 %
** Magnesium 19 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.