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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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  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

For a change, try this casserole with 1 pound lean (at least 80%) ground beef or ground turkey instead of the pork.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
730mg
730%;
Total Carbohydrate
37g
37%
(Dietary Fiber
9g
9%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
25%;
Iron
20%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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