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Skinny Salsa, Pork, and Black Bean Casserole
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Prep Time:
20 minutes
Total Time:
1 hour
Healthier casserole with reduced sat fat and sodium. Pair with a crisp green salad for a satisfying meal.
Ingredients:
  • 1 1/2 pounds lean boneless pork, trimmed of fat
  • 1 tablespoon cooking oil
  • 1 can (15 oz) Progresso™ black beans, rinsed and drained
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes
  • 1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of chicken soup
  • 2 cans (4.5 oz) chopped green chile peppers
  • 1 cup quick-cooking brown rice
  • 1/4 cup water
  • 2 to 3 tablespoons Muir Glen™ organic salsa
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Instructions:
  • Preheat your oven to a toasty 350° F. Cut the pork into cute little 1/2-inch cubes. In a large skillet, give each batch of pork a nice golden sear in some hot oil. Remove excess fat. Pop all the pork back into the skillet.
  • Combine black beans, tomatoes, condensed soup, chile peppers, brown rice, water, and salsa in a pot. Bring to a boil. Transfer the mixture into a 2-quart rectangular baking dish. Bake for 30 minutes. Top with cheese and let it sit for 10 minutes before serving.

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