Mexican Pork and Beans Casserole

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

Mexican Pork and Beans Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb ground pork (I would use hamburger)

  • 1

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

  • 1

    envelope (1 oz) Old El Paso® taco seasoning mix

  • 1

    can (10 oz) Old El Paso® enchilada sauce

  • ½

    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 oz)

  • 1

    medium tomato, chopped (¾ 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.


Nutrition

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