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Submitted by Meta team

Mexican Pork Chop Casserole

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Mexican Pork Chop Casserole picture
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Preparation

15min

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Cooking

80min

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Total

95min

Cuisine:

mexican

Allergens:

peanut

pork

wheat

dairy

Ingredients

servings iconAmount:
g / pork chops
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Pork loin image
Pork loin

Pork Products

85g/3oz
Salt image
Salt

Spices and Herbs

6g/1tsp
White rice image
White rice

Cereal Grains and Pasta

200g/1cup
Water image
Water

Beverages

29.6g/1fl oz
Pasta sauce image
Pasta sauce

Soups, Sauces, and Gravies

132g/1serving 1/2 cup
Dry taco seasoning mix image
Dry taco seasoning mix

Spices and Herbs

42.4g/1cup
Red bell pepper image
Red bell pepper

Vegetables and Vegetable Products

10g/1ring (3" dia., 1/4" thick)
Cheddar cheese image
Cheddar cheese

Dairy and Egg Products

17g/1slice

Direction

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.

3

Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.

4

Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutritional Facts
Amount:
451.15833333333336g

/

25%48%27%

726

Kcal
Carbs33.5g
Protein64g
Fat35.5g

For a serving size of 1 pork chops

Calories
726.3kcal
% Daily Value*
Carbs
33.5g
Protein
64g
Fat
35.5g
vitaminA
285.9µg
sugar
3.6g
vitaminD
1.3µg
vitaminC
28.2mg
fiber
2.9g
iron
4mg
sodium
1249.8mg
cholesterol
195.9mg
saturatedFat
9.6g
vitaminB6
1.3mg
calcium
256.4mg
potassium
923mg
transFat
0.3g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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