Mexican Pork and Beans Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
- In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
- 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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