Mexican Pork and Beans Casserole Recipe
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
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.