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Mexican Pork and Beans Casserole

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Mexican Pork and Beans Casserole
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6
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Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.

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

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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
160
)
Daily Value
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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