Mexican Pork and Beans Casserole

Mexican Pork and Beans Casserole

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

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

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.
Makes 6 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
For a change, try this casserole with 1 pound lean (at least 80%) ground beef or ground turkey instead of the pork.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 730mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 9g,
    • Sugars 6g),
  • Protein 26g;
Percent Daily Value*:
    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.