Pork, Corn and Black Bean Casserole

By The Canadian Living Test Kitchen

79 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	545545 cal
pro	27 g27g pro
total fat	21 g21g total fat
sat. fat	7 g7g sat. fat
carb	65 g65g carb
fibre	8 g8g fibre
chol	54 mg54mg chol
sodium	832 mg832mg sodium
% RDI:	-
calcium	2020 calcium
iron	3434 iron
vit A	2121 vit A
vit C	9595 vit C
folate	5757 folate

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This family-pleasing dinner works equally well in your child's insulated lunchbox the next day. Wrap two large flour tortillas, avocado cubes and extra grated cheese separately. Don't forget a spoon so your child can assemble the sandwiches at lunchtime.

Ingredients

1 lb lean ground pork 1 1lb lblean ground pork or lean ground beef
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 cups salsa 2 2cups cupssalsa
1 onion , chopped1 1oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1/2 tsp dry mustard 1/2 1/2tsp tspdry mustard
1/2 tsp chili powder 1/2 1/2tsp tspchili powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 sweet red pepper , chopped1 1sweet red pepper, chopped
1 sweet green pepper , chopped1 1sweet green pepper, chopped
1 jalapeño pepper , minced1 1jalapeño pepperjalapeño peppers, minced
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
2 cups corn kernels 2 2cups cupscorn kernels
1 cup shredded old Cheddar cheese 1 1cup cupshredded old cheddar cheese
2 tbsp chopped coriander 2 2tbsp tbspchopped coriander or parsley
8 large flour tortillas 8 8large largeflour tortillaflour tortillas
2 plum tomatoes , chopped2 2plum tomatoplum tomatoes, chopped
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
1 avocado , peeled, pitted and chopped1 1avocadoavocados, peeled, pitted and chopped

Preparation

In nonstick skillet, cook pork over medium-high heat, breaking up with back of spoon, until no longer pink, about 4 minutes. Drain fat from pan. Sprinkle with flour; cook, stirring, for 1 minute. Using slotted spoon, transfer to 8-cup (2 L) souffl?tyle dish. Spread half of the salsa over top.

Add onion, garlic, mustard, chili powder, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, 3 minutes. Add red, green and jalape?eppers and black beans; cook until peppers are softened, 4 minutes. Spoon over salsa in dish. Layer corn, remaining salsa and cheese over top. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours.)

Place dish on rimmed baking sheet; bake in 400°F (200°C) oven until cheese is melted, about 20 minutes. Sprinkle with coriander. Serve with tortillas and bowls of tomatoes, sour cream and avocado.

Additional information :

Variation
Slow Cooker Pork, Corn and Black Bean Casserole: Follow first paragraph, transferring meat to slow cooker. Follow second paragraph but do not cover with cheese. Cover and cook until hot: on low for 2 to 3 hours or on high for 1 to 2 hours. Sprinkle with cheese; cook until melted. Garnish with coriander; serve as directed.

Source : Canadian Living Magazine: May 2005