Ground Pork Hatch Chili Casserole

This dish is excellent and 90’s inspired with using a ground protein and pasta option. We’ve upped the nutritional benefit by dialing back on the pasta, using a higher protein and fiber pasta, as well as using canned beans and more vegetables. This dish is simple to whip up but make sure you have a big enough pan so that the goodness doesn’t spill over

What You Need

½ box Chickpea Elbow Pasta

1 lb Ground Pork (or lean ground beef, ground  turkey, or ground chicken)

1 c. Hatch Salsa

1 small Onion

3 stalks Celery

1/2 c. fresh hatch chiles, finely diced (or 1, 4oz can Hatch Green Chiles if fresh is not available)

1 can No Salt Added Diced Tomatoes

1 can No Salt Added Pinto Beans

1 ½ Tbsp. Chili Powder

2 Tbsp. Garlic Powder

1 tbsp. Cumin

2 c. Cheddar Cheese

Salt and Pepper as desired

Optional Garnish: greek yogurt, chives, cilantro

 How It’s Made:

  1. Heat oven to 400 degrees
  2. Bring a medium size pot of water to boil and cook noodles 2 minutes less than the package directions
  3. Drain off excess water
  4. In a large cast-iron (or oven safe pan), brown the ground pork
  5. Chop onion and celery
  6. Add to the ground pork and cook for 5 additional minutes
  7. Drain the hatch green chiles and add to pan
  8. Drain the diced tomatoes and add to pan
  9. Drain and rinse the pinto beans and add to pan
  10. Add the noodles, salsa, chili powder, garlic powder, cumin and combine
  11. Bake for 15 minutes
  12. Pull the casserole out of the oven and add the cheese and bake for an additional 5 minutes
  13. Let it set up for 30 minutes
  14. Garnish with chives and cilantro as desired
  15. Option to serve with Hatch Chile cornbread

Serves 8

Nutritional Facts:
Plate icon

Calories 372
Total Fat 19g
Cholesterol 73mg
Sodium 277mg

Carbohydrates 26g
Fiber 6g
Sugar 2g
Protein 26g

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