Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.
lb ground pork
can (15 to 16 oz) pinto beans, rinsed and drained
envelope (1 oz) Old El Paso™ taco seasoning mix
can (10 oz) Old El Paso™ enchilada sauce
corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)
cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
medium tomato, chopped (3/4 cup), if desired
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.
For a change, try this casserole with 1 pound lean (at least 80%) ground beef or ground turkey instead of the pork.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.