Mexican Hot Pork Chop Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN-STYLE PORK AND RICE CASSEROLE



Mexican-Style Pork and Rice Casserole image

I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.

Provided by Gnat B. Myers

Categories     Medium Grain Rice

Time 1h

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 13

2 -3 lbs boneless country-style ribs, sliced crosswise in 1/2-inch slices
1/2 bunch green onion, sliced thinly
1/2 bell pepper, minced
1 celery rib, minced
4 ounces mixed mushrooms, sliced
1 1/2 cups rice
3 1/2 cups water
6 ounces tomato paste
1 teaspoon paprika
2 teaspoons cumin
1/2 teaspoon oregano
1/8 teaspoon cinnamon
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 350°F.
  • Bring water to a boil in a saucepan and turn down to a simmer.
  • Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
  • Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
  • Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
  • Add rice mixture to pork in casserole.
  • Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
  • Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).

Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8

LEFTOVER TEX-MEX PORK CASSEROLE



Leftover Tex-Mex Pork Casserole image

My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little too much "juice" to the casserole and the tortilla chips were very soggy. Next time I'll try for a crispy taste. I have frozen red, green, yellow and orange bell peppers, already chopped, so I included a variety of them in this dish for color.

Provided by Good Cook Wanda

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups pork, 1/2 inch cubes
1 1/2 cups bell peppers, chopped 1/2 inch pieces
1/2 cup onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
1 (14 ounce) can whole tomatoes, drained (reserve)
1 cup chicken stock
2 teaspoons ground cumin
1 teaspoon dried basil
salt
pepper
1 cup mild cheddar cheese, coarsely grated
4 ounces Velveeta cheese, cut into 1/2 inch cubes
2 cups blue corn tortilla chips, slightly crushed

Steps:

  • Preheat oven to 375 degrees.
  • Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
  • In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
  • Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
  • Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
  • Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
  • Pour over the chips. Top with Velvetta and cheddar cheese.
  • Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.

Nutrition Facts : Calories 233.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 41, Sodium 474.2, Carbohydrate 10.1, Fiber 1.8, Sugar 5.6, Protein 10

MEXICAN PORK CHOPS WITH VEGGIES (5 WW POINTS)



Mexican Pork Chops With Veggies (5 Ww Points) image

This is from the Weight Watcher's Simply the Best cookbook, credited to Julie Hessenflow. My family loves this & we don't think it tastes at all like a "diet" recipe.

Provided by AmyMCGS

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces boneless pork cutlets or 16 ounces pork chops
1 green bell pepper, chopped
1 onion, chopped
1 (14 1/2 ounce) can diced tomatoes and green chilies (the original recipe called for stewed tomatoes- we like these better)
2 cups corn
1/2 cup salsa
1 1/2 teaspoons oregano
1/2 teaspoon ground cumin

Steps:

  • Preheat oven to 350.
  • Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
  • Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
  • Pour the corn/tomato mixture from the skillet over the pork chops.
  • Cover with foil, and bake for 45-50 minutes or until pork is cooked through.

Nutrition Facts : Calories 265.3, Fat 4, SaturatedFat 1, Cholesterol 62.9, Sodium 832.6, Carbohydrate 30.7, Fiber 3.8, Sugar 5.5, Protein 30.1

MEXICAN PORK CHOPS



Mexican Pork Chops image

Make and share this Mexican Pork Chops recipe from Food.com.

Provided by Lvs2Cook

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

6 pork chops
1 teaspoon salt
3/4 cup rice, uncooked
1 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 cup grated monterey jack cheese
1 green pepper, sliced into 6 rings

Steps:

  • Preheat oven to 350º.
  • Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
  • Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.

CIAO BELLA MEXICALI PORK CHOPS



Ciao Bella Mexicali Pork Chops image

A lovely prepare-ahead meal! The Crew and I ate up the hearty flavors and mildly spicy kick. (Would be great for a potluck!)

Provided by Anna Sciancalepore Antoniello

Categories     Steaks and Chops

Time 1h

Number Of Ingredients 10

6 pork chops, 1 inch thick
1 Tbsp olive oil
2 15 oz cans of diced tomotoes plain, or mexican flavor
8 oz frozen or canned corn (drained)
1 15 oz can red kidney beans, drained and rinsed
1/2 c rice, white or brown
1 4 oz can diced green chiles, drained
1 tsp chili powder
a few dashes of hot sauce, optional
salt and pepper to taste

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a large skillet heat oil and brown pork chops on both sides. Remove and set aside.
  • 3. Drain excess fat from skillet and in the same pan add undrained tomatoes, corn, beans, rice, green chiles, chili powder and hot sauce. Bring to a boil.
  • 4. Place in a 9" X 13" baking dish. Arrange pork chops on top season with salt and pepper to taste.
  • 5. Cover and bake for 30 minutes. Uncover and bake 10 minutes more or until rice is tender and pork is no longer pink.

EASY AND DELICIOUS MEXICAN PORK CHOPS



Easy and Delicious Mexican Pork Chops image

Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.

Provided by cccindy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons vegetable oil
6 boneless pork chops
salt and ground black pepper to taste
3 cups water
1 ½ cups uncooked long-grain white rice
1 (8 ounce) can tomato sauce
½ cup picante sauce
¼ cup taco seasoning mix
1 green bell pepper, sliced
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
  • Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
  • Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
  • Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g

MEXICAN HOT PORK CHOP CASSEROLE



Mexican Hot Pork Chop Casserole image

Wonderful Mexican style Pork Chop recipe. Very easy to make.

Provided by Melissa Turner

Categories     Casseroles

Time 2h30m

Number Of Ingredients 8

4-6 pork chops ( use favorite chops)
6 large russet potatoes
1 can(s) corn
1 can(s) peas (optional)
1 can(s) whole peeled tomatoes 28oz
1/2 c cilantro, fresh
4-5 jalapeno peppers
2 tsp garlic salt

Steps:

  • 1. Season chops with salt and pepper and brown on both sides. You do not have to cook through. They will finish in the oven.
  • 2. Peel and slice potato's into rounds. Drain corn and peas.
  • 3. Blanch jalapeno's in boiling water. Cut off tops and add to blender. Chop up about 1/2 cup of cilantro and add. Pour in can of tomatoes, 2 tsp of garlic salt and puree.
  • 4. Place chops in a baking dish. Cover with potato's and vegetables. Season with salt and pepper. Pour your hot sauce over entire dish. Cover with foil or lid and bake in a 325 preheated oven for 1 to 1 1/2 hours. When potato's are fork tender it is done.

More about "mexican hot pork chop casserole recipes"

MEXICAN PORK CHOP CASSEROLE RECIPE - YUMMLY
Mexican Pork Chop Casserole With Boneless Pork Chops, Rice, Water, Diced Tomatoes, Red Peppers, Shredded Cheddar Cheese, Taco Seasoning
From yummly.com


EASY, MEATY MEXICAN CASSEROLE RECIPE - CHEF'S …
Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease. Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork.
From chefsresource.com


TATER TOT BREAKFAST CASSEROLE RECIPE | A FARMGIRL'S DABBLES
1 day ago Why We ️ This Breakfast Casserole. The first time I enjoyed a baked tater tot breakfast casserole was many years ago at a restaurant in Fargo, ND. I loved its presentation, …
From afarmgirlsdabbles.com


MEXICAN PORK CHOP CASSEROLE - MASTER RECIPES
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch …
From master-recipes.com


MEXICAN PORK CHOP AND REFRIED BEAN CASSEROLE
Remove fat and bones from pork chops. Spray bottom of 8x8-inch dish with non-stick cooking spray. Spread refried beans over bottom. Place trimmed pork chops on beans. Cover the pork chops with the already-prepared Mexican rice. Bake …
From cdkitchen.com


MEXICAN PORK CHOPS CASSEROLE - RECIPE - COOKS.COM
Melt butter in a skillet. Add onion, green and red pepper, uncovered for 5 minutes. Add tomatoes, corn and marjoram. Cook uncovered 5 minutes. Transfer to a shallow 1 1/2 quart casserole. …
From cooks.com


DELICIOUS AND HEARTY MEXICAN PORK CHOP CASSEROLE
Oct 29, 2023 Sear the pork chops in the skillet for 2-3 minutes per side, or until browned. Remove and set aside. In the same skillet, sauté the onion and red bell pepper until softened.
From michiganplum.org


MEXICAN HOT PORK CHOP CASSEROLE RECIPES
Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and …
From tfrecipes.com


FIESTA STYLE PORK CHOPS & RICE - CATHERINE'S PLATES
Jul 17, 2022 Heat 2 TBS oil in a large skillet over medium high heat, Sprinkle both sides of pork chops with salt, black pepper, and taco seasoning. Place pork chops in hot oil and sear for 2-3 minutes. Flip over pork chops and sear an …
From catherinesplates.com


MEXICAN PORK CASSEROLE RECIPE - COOKITSIMPLY.COM
Nov 25, 2021 Put in the oil and add the pork cubes. Cook for 4 minutes on HIGH, stirring frequently, until slightly browned. Add the cumin, coriander, garlic, onion and flour, and cook …
From cookitsimply.com


MEXICAN PORK CHOP CASSEROLE - PUNCHFORK
6 pork chops; 1 red bell pepper, sliced into rings; 1 1/2 cups uncooked rice; 1 (8 ounce) can tomato sauce, or more to taste; 1 tablespoon vegetable oil, or as needed; 1/2 (1 ounce) package taco seasoning mix; 1 cup shredded Cheddar …
From punchfork.com


22 EASY "MEXICAN PORK CHOP" RECIPES - 730 SAGE STREET
Mar 20, 2023 The colors in this casserole are bright and beautiful and the taste is beyond amazing! ... This 30-minute Mexican pork chop recipe is fantastic with my cilantro lime …
From 730sagestreet.com


38 LOW CARB MEXICAN RECIPES - SLENDER KITCHEN
2 days ago This Cochinita Pibil recipe brings the bold, savory flavors of Yucatán-style pork straight to your kitchen. The pork is marinated in citrus, achiote paste, and spices, then slow …
From slenderkitchen.com


24 MEXICAN CASSEROLE RECIPES - TASTE OF HOME
Sep 29, 2024 Mexican casserole recipes take inspiration from Mexican food, like street corn, enchiladas and breakfast tacos. ... is made with hot or mild peppers and tomatillos. It’s often a …
From tasteofhome.com


EASY LASAGNA CASSEROLE - FAVORITE FAMILY RECIPES
3 days ago Ground pork, ground chicken, Italian sausage, ground turkey, meat sauce, no meat, it’s up to you! Add vegetables to this casserole to add some more nutrients and to make it …
From favfamilyrecipes.com


Related Search