Cheesy Pork Rice and Black Bean Casserole
Elevate your weeknight dinner routine with this hearty and flavorful Cheesy Pork Rice and Black Bean Casserole. Packed with seasoned ground pork, tender white rice, protein-rich black beans, and tangy diced tomatoes, this dish bursts with vibrant Tex-Mex flavors. A generous layer of melted sharp cheddar cheese crowns the casserole, creating a bubbling golden topping that's irresistibly gooey. Infused with warming spices like chili powder, cumin, and paprika, this easy-to-make recipe comes together in under an hour, making it perfect for busy evenings. Serve it straight out of the oven, garnished with fresh cilantro, for a crowd-pleasing, family-friendly meal. This casserole not only satisfies but also reheats beautifully, making it ideal for leftovers or meal prep.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked white rice
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can diced tomatoes (with juice)
- 1 4-ounce can green chilies, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick cooking spray or a light coating of oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the ground pork to the skillet and cook, breaking it up with a spatula, until no longer pink, about 7-10 minutes. Drain off excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to coat the pork evenly in the spices.
Add the diced tomatoes (with their juice), black beans, and green chilies to the skillet. Stir to combine, and simmer over low heat for 5 minutes to blend the flavors.
In a large mixing bowl, combine the cooked rice and the pork and bean mixture. Stir until everything is evenly distributed.
Transfer the mixture to the prepared casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Carefully remove the casserole from the oven and let it rest for 5 minutes before serving. Optionally, garnish with chopped cilantro for a fresh finish.
Serve warm and enjoy!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 29.8 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2062 mg | 159% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
