Ground Pork Verde Enchilada Bowls
Easy pork verde enchilada bowls with rice, black beans, and your favorite enchilada toppings.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 16 ounces ground pork
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3/4 cup salsa verde
- 1 cup shredded cheddar cheese
- 1 (15-oz) can black beans, drained and rinsed
- 1/2 cup pico de gallo
- 4 cups cooked rice
- Optional garnishes: Sour cream, guacamole, chopped cilantro, sliced green onions
Instructions
- Heat the oil in a large pan over medium-high heat. Add the pork and brown it, breaking it up as it cooks. Once it’s browned, add all of the seasonings and stir to combine.
- Add the salsa verde to the pan and stir. Sprinkle the cheese over the pork, adjust the heat to low, and cover the pan to allow the cheese to melt.
- While the cheese melts, mix the black beans and pico de gallo in a small mixing bowl.
- Place the cooked rice in the bowls. Spoon the cheesy salsa pork on top. Add the beans and serve the enchilada bowls with your favorite enchilada toppings.
Notes
If you want to make these bowls ahead for meal prep, prepare them all as instructed, but allow the pork and rice to cool before you assemble the bowls in meal prep containers. Wait to add the toppings until you're ready to serve them. The bowls will keep in airtight containers for three to four days in the refrigerator.
Nutrition Estimate
Calories: 784kcal | Carbohydrates: 71.2g | Protein: 37.3g | Fat: 38.4g | Saturated Fat: 15g | Polyunsaturated Fat: 19.4g | Trans Fat: 0.3g | Cholesterol: 109.8mg | Sodium: 1038.8mg | Fiber: 9.7g | Sugar: 4.4g
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