Mexican Pork Chop Casserole

For an easy-to-assemble and flavorful dinner, try this baked pork chop casserole recipe with Spanish rice and bell peppers.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 557 Calories

Ingredients

• 1 teaspoon salt
• 3 cups water
• 6 pork chops
• ½ (1 ounce) package taco seasoning mix
• 1 tablespoon vegetable oil, or as needed
• 1 (8 ounce) can tomato sauce, or more to taste
• 1 cup shredded Cheddar cheese, or to taste
• 1 ½ cups uncooked rice
• 1 red bell pepper, sliced into rings

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.