Mexican Pork Casserole - Culinary Medicine Home

Name: Mexican Pork Casserole - Culinary Medicine Home
Ingredients: 1 15-ounce can No salt added diced tomatoes; 1 large White or yellow onions (diced); 1 large Green bell peppers (diced); 1 large ear Corn, sweet, white, raw (cut kernels from cob) (or 1 cup frozen corn); 1 15 ounce can Canned no salt added black beans (drained and rinsed); 2 tsp. Paprika; 1 Tbsp. no salt added chili powder; 1 tsp. Ground cumin; 1 tsp., leaves Dried oregano; 1/2 tsp. Salt; 16 ounces Boneless pork chops (4 4-ounce chops); 3 Ounces Reduced fat monterey jack cheese (shredded)

mds.culinarymedicine.org

This recipe for Mexican Pork Casserole requires just one pan - just stir and bake. Easy, filling, and delicious.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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Ingredients

1 15-ounce can No salt added diced tomatoes
1 large White or yellow onions (diced)
1 large Green bell peppers (diced)
1 large ear Corn, sweet, white, raw (cut kernels from cob) (or 1 cup frozen corn)
1 15 ounce can Canned no salt added black beans (drained and rinsed)
2 tsp. Paprika
1 Tbsp. no salt added chili powder
1 tsp. Ground cumin
1 tsp., leaves Dried oregano
1/2 tsp. Salt
16 ounces Boneless pork chops (4 4-ounce chops)
3 Ounces Reduced fat monterey jack cheese (shredded)