Mexican Pork and Beans Casserole

 

1

lb ground pork

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

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 oz)

1

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

• 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.
• 2 In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
• 3 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.