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Can we hear a yee-haw for the best vittles on the wagon... erm, the table? Grab yourself some Tex-Mex Pig Bake so you can really pig out! Succulent pork comes together with classic Tex-Mex additions... black beans, bright tomatoes, spicy green chiles... then it's all corralled with brown rice and salsa and topped with a kettle-load of melted cheddar. You have yourself there some boot-scootin' deliciousness! Ring the dinner bell and scurry on over to try this Tex-Mex Pig Bake!
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Ingredients
- 1 tablespoon canola oil
- 1 (1 1/2-pound) pork tenderloin, cut into 1/2-inch cubes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (14.5-ounce) can diced tomatoes
- 2 (4-ounce) cans chopped green chiles
- 1 cup quick-cooking brown rice
- 1/4 cup water
- 3 tablespoons salsa
- 1 teaspoon ground cumin
- 1/2 cup cheddar cheese, shredded
- jalapeño pepper, optional, to taste, sliced, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large skillet over medium heat, add the canola oil.
Step 3 -Add the pork pieces to the heated oil and cook, while stirring occasionally, until the pieces are browned and reach an internal temperature of 145 degrees F, about 8-10 minutes.
Step 4 -Drain the excess grease from the skillet.
Step 5 -Add the black beans, the cream of chicken soup, the tomatoes and their juices, the green chiles, the brown rice, the water, the salsa, and the cumin to the skillet and stir to combine.
Step 6 -In an ungreased 8-inch square baking dish, add the pork mixture and spread it out evenly.
Step 7 -Bake, uncovered, until bubbly, about 30 minutes.
Step 8 -Transfer the bake from the oven to a wire rack.
Step 9 -Evenly sprinkle the top of the bake with the cheddar and let it stand until the cheese just melts, about 5 minutes.
Step 10 -Serve garnished with the jalapeño slices.
