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Mexican Pork and Beans Casserole

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.

Mexican Pork and Beans Casserole

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 lb ground pork
  • 1 can (15 to 16 oz) pinto beans, rinsed and drained
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (10 oz) Old El Paso™ Mild Red 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
Make With
Old El Paso

Instructions

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

Nutrition

410 Calories
18g Total Fat
26g Protein
37g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
730mg
31%
Potassium
770mg
22%
Total Carbohydrate
37g
12%
Dietary Fiber
9g
36%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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