Jan. 5, 2012 7:19 am
Updated: Jan. 14, 2012 5:42 am
I don't usually rely on casseroles night after night, but never made it to the store yesterday for the fresh fish I'd hoped to cook. Instead I had a pound or so of lean ground pork in my refrigerator and an odd assortment of other ingredients. And yes,
my college boys are STILL home and always seem to be hungry! I remembered a recipe I found here on Allrecipes last month when I was in a pinch. This recipe, at first view, was everything I would never throw together, but it had a high rating and the comments
were all complimentary.
So I'd tried it for Sunday Night dinner, my weekly meal with my neighbors, and EVERYONE loved it. The recipe called for ground beef and last night I only had ground pork, but it seemed a reasonable substitution. Since I was using ground pork instead of beef,
I also decided to use green salsa instead of the regular. I also wanted to lighten the casseorle up in order to stay within my New Year's caloric guidelines. Here's the final version of the recipe:
Pork Taco Bake
Serving Size : 6 Preparation Time : 40 min.
1 package Spanish rice mix
1 1/2 pounds ground pork
1 can cream of mushroom soup
1 1/2 cups crushed whole grain tortilla chips -- divided
16 ounces green salsa (salsa verde) -- (16 ounce)
1 cup shredded sharp Cheddar cheese
Preheat oven to 350. Prepare Spanish rice per package directions.
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup and simmer until rice is cooked.
Spread rice on the bottom of a 2 quart baking dish. Top with beef mixture, salsa and 2/3 cup cheese. Bake for 25 minutes or until bubbly. Top with crushed tortilla chips and remaining cheese. Cook for an additional 5 minute or until chips are toasted.
Serve with sour cream and additional salsa.
I didn't get a picture because the boys were hovering and ready to eat! I have to say there were no leftovers and the whole family gave the meal a thumbs up!