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Pork and Green Chile Casserole Recipe


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     Pork and Green Chile Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
can (15 ounces) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (14-1/2 ounces) diced tomatoe, undrained
2 cans (4 ounces each) chopped green chiles
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 tablespoons salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
Sliced jalapeno pepper, optional

Preheat oven to 350. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option- Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 35.0 Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165. If desired, serve with jalapeno slices.

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