Pork and Green Chili Casserole

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Pork and Green Chili Casserole

Dianne Esposite

1-1/2 lbs boneless lean pork, cut into 1/2-inch cubes

1 can (15 ozs) black beans, rinsed and drained

1 can (10-3/4 ozs) reduced-fat, reduced-sodium condensed cream of chicken

soup,

undiluted

1 can (14-1/2 ozs) diced tomatoes, undrained

2 cans (4 ozs each) chopped green chilies

1 cup quick-cooking brown rice

1/4 cup water

2 tbsps salsa

1 tsp ground cumin

1/2 cup shredded fat-free cheddar cheese

In a large skillet coated with nonstick cooking spray, saute pork until no

longer pink; drain. Add the beans, soup, tomatoes, chilies, rice, water,

salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2-qt.

baking dish. Bake, uncovered, at 350 deg F for 30 minutes or until bubbly.

Sprinkle with cheese; let stand until melted.

Serves 6

Calories 360;Fat 10g;Chol 74mg;Sodium 850mg;Carbs 30g;Protein 34g

Taste of Home's Low-Fat Country Cooking Volume 6

Marilyn

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