Mexican Pork Casserole
Servings
4Serving size
4 ounces pork with 1 1/2 cups casseroleLeftovers are excellent. This recipe should be multiplied using multiple pans.
Ingredients
| 1 15-ounce can No salt added diced tomatoes |
| 1 large White onions (diced) |
| 1 large Green bell peppers (diced) |
| 1 large ear Corn, sweet, white, raw (cut kernels from cob) (or 1 cup frozen corn) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 2 tsp. Paprika |
| 1 Tbsp. no salt added chili powder |
| 1 tsp.. Ground cumin |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Salt |
| 16 ounces Boneless pork chops (4 4-ounce chops) |
| 3 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Line a 9"x13" inch oblong Pyrex dish with foil.
Place the tomatoes, onion, pepper, corn, black beans, paprika, chili powder, cumin, oregano and salt in the dish and fold together until well blended.
Place the pork chops in the dish, spaced evenly in a square pattern. Spread some of the casserole mixture over them.
Cover with foil and bake for 35 minutes. Uncover and bake for another 25 minutes.
Top with the cheese and bake for 5 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Casseroles like this get a bad name. Too simple, perhaps, or not “gourmet” enough, but you can create great meals in a single dish with just a little work. There are a lot of variations that make this even better. Use poblano peppers or hatch peppers (in season) for a bit of added spiciness. Smoked paprika makes this casserole rich and exotic. Or top with Tomatillo Salsa or Cilantro Jalapeno Spread to really make it complete.