Mexican Pork And Beans Casserole Recipes

MEXICAN-STYLE PORK AND BEANS

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

MEXICAN PORK AND BEANS CASSEROLE

Steps:

• 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.

PULLED PORK ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
• Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.

MEXICAN PORK CHOP CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
• Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
• Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

MEXICAN BEEF AND BEAN CASSEROLE

Steps:

• Heat the oven to 375°.
• Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
• Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.

MEXICAN PORK AND BEANS

Steps:

• Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
• Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.

MEXICAN PORK AND BLACK BEANS

Steps:

• Soak beans over night and drain.
• Put beans into cast iron pot.
• Toss pork with chilli powder, cumin, coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatillos into crockpot.
• Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
• Serve with rice and garnish with coriander.

PORK AND BEAN CASSEROLE

Steps:

• Brown ground beef; drain fat.
• Heat pork and beans in a medium saucepan. Add brown sugar and ketchup. (Start off with 1/2 tablespoon brown sugar and 1/2 tablespoon ketchup, gradually adding more until it suits your taste. I like mine a little on the sweet side.)
• Preheat oven to 375 degrees (the oven tempurature may vary depending on the brand of biscuits you use).
• Combine ground beef and pork and beans in a 2 1/2 quart casserole.
• Place biscuits on a baking sheet, baking them 4 minutes (just long enough so that the bottoms of the biscuits start to cook).
• Place the slightly baked biscuits on top of the pork and bean mixture. Sprinkle with cheese. Bake covered at 350 degrees for 20-30 minutes.