Mexican Pork and Beans Casserole

Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.
Photo by Kary W.
Adapted from pillsbury.com

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

Adapted from pillsbury.com

Ingredients

  • 1

    pound ground pork

  • 1

    can (15 to 16-ounces) pinto beans, rinsed and drained

  • 1

    envelope (1-ounces) Old El Paso® taco seasoning mix

  • 1

    can (10-ounces) Old El Paso® enchilada sauce

  • 1/2

    cup water

  • 6

    corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)

  • 1

    cup shredded Monterey Jack cheese with jalapeño peppers (4-ounces)

  • 1

    medium tomato, chopped (3/4-cup), if desired

Directions

Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed. Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.

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