One-Pan Mexican Pork, Bean & Cheese Bake
Hearty, cheesy and bursting with Tex‑Mex flavour, this One‑Pan Mexican Pork, Bean & Cheese Bake is a go‑to for quick, comforting dinners. Lean ground pork is sautéed with onion, crunchy capsicum and garlic, then simmered with black beans, tomato passata and bold Mexican seasoning. The mixture gets topped with melty cheese and finishes in the oven, creating a bubbling, golden‑topped bake that’s rich, filling and family‑friendly. Ready in just 15 minutes prep and 30 minutes cook time, it’s ideal for busy weeknights. Serve with avocado, sour cream, lime wedges and corn chips for a fun, shareable meal.
Ingredients
- 500g Otway Pork mince
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 red capsicum, seeded and diced into 1cm pieces
- 3 garlic cloves, finely chopped
- 25g sachet Mexican style seasoning or 1 tablespoon taco seasoning
- 400g can black beans or pinto beans, drained and rinsed
- 1 1/2 cups tomato passata
- 1 1/2 cups grated Mexican or pizza cheese
To Serve
- Avocado
- Sour cream
- Coriander leaves
- Lime wedges
- Corn chips
Method
Preheat oven to 220°C/200°C fan-forced. Heat oil in a large oven-proof frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes until just softening.
Add pork mince and capsicum. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until mince changes colour.
Stir in garlic and Mexican seasoning and cook for 1 minute.
Add beans and passata. Stir to combine. Bring to a gentle boil over medium heat and let the beans cook. Reduce heat and simmer, stirring occasionally, for 5 minutes or until slightly reduced.
Scatter cheese over pork mixture. Place pan in the oven and bake for 15 minutes or until cheese is melted and golden. Carefully remove from the oven (the handle will be very hot).
Serve with avocado, sour cream, coriander leaves, lime wedges and corn chips.
Recipe courtesy of Australian Pork Limited.
