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Mexican Pork and Beans Casserole


Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.

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Rate this recipe 4.5/5 (14 Votes)


  • 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


Servings 6
Preparation time 15mins
Cooking time 65mins
Adapted from


Step 1

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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