Prep: 10 Mins Cook: 30 Mins
Treat your family to the delicious taste of the southwest with this quick to fix casserole. For a change of pace, serve with baked refrigerated breadstick dough that has been brushed with butter and sprinkled with chili powder.

Southwest Pork and Zucchini Bake


  • 1 lb. ground pork, cooked and drained
  • 3 tbls. butter
  • 2 medium zucchini, thinly sliced
  • 8 ozs. sliced mushrooms
  • 1/4 cup green onion, sliced
  • 3 cloves garlic, chopped
  • 1 1/2 cup cooked rice
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 1 cup sour cream
  • 2 tsps. chili powder
  • 1 cup shredded Monterey Jack cheese


PREHEAT oven to 350°F. Grease a 2-quart baking dish.

MELT butter in large skillet. Add zucchini, mushrooms, green onions and garlic. Cook until tender. Add pork, rice, chiles, sour cream and chili powder. Transfer to prepared baking dish. Sprinkle with cheese.

BAKE for 25 to 30 minutes or until cheese is melted.
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