Mexican Pork and Beans Casserole

Name: Mexican Pork and Beans Casserole
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can pinto beans, rinsed and drained; 6 6-inchs corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups); 283 grams can Old El Paso® enchilada sauce; 454 grams ground pork; 237 milliliters shredded Monterey Jack cheese with jalapeño peppers (4 oz); 28 grams envelope Old El Paso® taco seasoning mix; 118 milliliters water

The recipe Mexican Pork and Beans Casserole is ready in roughly 1 hour and 5 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 412 calories, 23g of protein, and 23g of fat. It works well as a rather cheap main course. If you have pinto beans, monterey jack cheese, water, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

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.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Oven

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

Ingredients you will need

Taco Seasoning Mix

Enchilada Sauce

Tortilla Strips

Beans

Water

Pork

Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese.

Ingredients you will need

Cheese

Equipment you will use

Oven

Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.

Ingredients you will need

Cheese

Tomato

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

425grams

can pinto beans, rinsed and drained 66-inchs

corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)283grams

can Old El Paso® enchilada sauce 454grams

ground pork 237milliliters

shredded Monterey Jack cheese with jalapeño peppers (4 oz)28grams

envelope Old El Paso® taco seasoning mix 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.