Skinny Salsa Pork And Black Bean Casserole Recipes

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SKINNY SALSA, PORK, AND BLACK BEAN CASSEROLE



Skinny Salsa, Pork, and Black Bean Casserole image

75% less sat fat • 44% less sodium than the original recipe. Serve this hearty casserole with a fresh green salad. You'll feel like you've gone to healthified heaven!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10

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)

Steps:

  • Preheat oven to 350° F. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to skillet.
  • Stir in black beans, tomatoes, condensed soup, chile peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour mixture into a 2-quart rectangular baking dish. Bake, uncovered, for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Cup, Sodium 770 mg, Sugar 4 g, TransFat 0 g

PORK, BLACK BEAN, AND RICE CASSEROLE



Pork, Black Bean, and Rice Casserole image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
  • Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

CHEESY PORK, RICE AND BLACK BEAN CASSEROLE



Cheesy Pork, Rice and Black Bean Casserole image

This could also be made using chicken breast or beef. Adjust all ingredient amounts to taste, this complete recipe may be doubled. I also add in some recipe#186029 just to kick the flavor up even more! Use instant rice only for this recipe.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 3/4 lbs boneless pork shoulder (cut into about 1-inch pieces)
salt and black pepper
4 tablespoons oil (can use less)
1 large onion, chopped
2 teaspoons dried chili pepper flakes (optional or to taste)
1 -2 tablespoon fresh garlic (or to taste)
1 (15 ounce) can black beans, rinsed and drained (or use pinto beans)
1 (10 ounce) can cream of mushroom soup, undiluted
2 (4 ounce) cans diced green chili peppers, drained
1 cup uncooked instant Minute Rice (use white or brown)
1/4 cup water (or use chicken or beef broth)
1/2 cup salsa (mild or spicy)
2 -4 teaspoons cumin (or use as much as desired)
salt and pepper
3/4 cup grated cheddar cheese
sour cream, for top

Steps:

  • Season the pork cubes with salt and black pepper.
  • Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
  • Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
  • Transfer mixture to a greased 2 or 3-quart casserole dish.
  • Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
  • Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
  • Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
  • Serve with sour cream on the side.

Nutrition Facts : Calories 1015.9, Fat 66, SaturatedFat 21.6, Cholesterol 163.3, Sodium 929.4, Carbohydrate 55.5, Fiber 9.3, Sugar 6.9, Protein 50.6

5-INGREDIENT MEXICAN CASSEROLE



5-Ingredient Mexican Casserole image

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

Provided by Annie Ellis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can refried beans
¾ onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
  • In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
  • Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
  • Bake until the cheese is melted, approximately 15 to 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 74 g, Cholesterol 68.3 mg, Fat 20.3 g, Fiber 10.3 g, Protein 29.3 g, SaturatedFat 12.5 g, Sodium 1505.1 mg, Sugar 3.8 g

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

CROCK POT PORK AND BLACK BEAN CASSEROLE



Crock Pot Pork and Black Bean Casserole image

This is another of those "what have I got in the house recipes" It turned out to be quite tasty so I am posting it. Use any cut of pork that you wish it will be tender done in the crock Pot It is freezer friendly. This recipe can sit on "Keep Warm" for 1-2 hours after you have cooked it and then just turn up to high for 15 minutes

Provided by Bergy

Categories     Pork

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
1 (14 ounce) can Mexican-style tomatoes
1 (19 ounce) can black beans, rinsed
2 tablespoons dry garlic granules
2 jalapenos, seeded and chopped
1 medium onion, chopped
3 carrots, cleaned and chopped into 3/4-inch pieces
1 (12 ounce) can canned corn niblets
1 celery rib, chopped
1/2 cup tomato juice
1 teaspoon adobo seasoning (use more if you like spicey)
1 cup barbecue sauce (I used Bull's Eye Original)

Steps:

  • Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit.
  • Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour.
  • You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low.
  • Serve with either noodles or rice.

Nutrition Facts : Calories 495.1, Fat 24.8, SaturatedFat 8.3, Cholesterol 80.6, Sodium 948, Carbohydrate 41.8, Fiber 9, Sugar 6.8, Protein 28.6

MEXICAN PORK AND BEANS CASSEROLE



Mexican Pork and Beans Casserole image

Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 8

1 lb ground pork
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup water
6 corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
1 medium tomato, chopped (3/4 cup), if desired

Steps:

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
  • In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
  • Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.

Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 9 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g

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