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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork & Green Chile Casserole   
    Categories: Pork, Vegetables, Chilies, Herbs, Cheese   
         Yield: 6 Servings   
       
     1 1/2 lb Boneless pork; in 1/2" dice   
         1 tb Oil   
        15 oz Can black beans; rinsed,   
              - drained   
    10 3/4 oz Can cream of chicken soup;   
              - undiluted   
    14 1/2 oz Diced tomatoes; undrained   
         8 oz (2 cans) chopped green   
              - chilies   
         1 c  Quick-cooking brown rice   
       1/4 c  Water   
         2 tb (to 3 tb) salsa   
         1 ts Ground cumin   
       1/2 c  Shredded Cheddar cheese   
              Sliced, pickled jalapenos;   
              - opt   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large skillet, brown pork in oil; drain. Stir in   
     the beans, soup, tomatoes, chilies, rice, water, salsa   
     and cumin.   
        
     Pour into an ungreased 2 quart baking dish. Bake,   
     uncovered, until bubbly, about 30 minutes. Sprinkle with   
     cheese; let stand 5 minutes before serving. If desired,   
     serve with jalapeno slices.   
        
     UDD NOTES: This worked very well in my casserole Crock   
     Pot. I did NOT rinse the beans. And I used a can of   
     Red Gold Petite Diced Chilies w/green chilies.  There   
     were no leftovers   
        
     Dianne Esposite, New Middletown, Ohio   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Kitchen   
       
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