Mexican Pork and Beans Casserole

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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.

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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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Nutrition Information

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;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.