Peppy Bean Bake Recipe

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What's great about this casserole is that you just throw it together and pop it in the oven. While it's baking, I can unwind from work and spend time with my two children. If company's coming, I just use two cans of everything!—Paula Roberts, Russellville, Arkansas

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Peppy Bean Bake Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6 Servings

10 45 55

Ingredients

1 can (16 ounces) vegetarian baked beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) vegetarian chili with beans
1 to 2 jalapeno peppers, seeded and chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup crushed nacho tortilla chips

Directions

In a bowl, combine the baked beans, kidney beans, corn, chili and jalapenos. Transfer to a greased 8-in. square baking dish.
Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese and chips. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (3/4 cup) equals 373 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 882 mg sodium, 51 g carbohydrate, 13 g fiber, 18 g protein.

Originally published as Peppy Bean Bake in Casserole Cookbook , p221