Mexican Pork and Beans Casserole

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

By Betty Crocker Kitchens

September 7, 2010

Make with

Old El Paso

Ingredients

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

1/2

cup water

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

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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.