Pork and Green Chile Casserole

Pork and Green Chile Casserole

117
JESUSFREAK44 0

"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."
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Ingredients

55 m servings 279 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

Reviews

117
  1. 141 Ratings

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Most helpful positive review

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 u...

Most helpful critical review

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 cum...

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 u...

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!

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 choppe...

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 C...

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!

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 c...

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!

This was really good and the family enjoyed it. I made quite a few changes, though, due to taste and what I had on hand. I used steamed Jasmine rice (uncooked 1 cup) in place of instant brown ...

This is very good. It has a lot of flavor. Love avocados and tomatoes on the side.