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Pinto Bean Casserole Recipe

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—Sherry Lee, Shelby, Alabama

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Pinto Bean Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

1 package (9 ounces) tortilla chips
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

Directions

Crush tortilla chips and sprinkle into a greased 13-in. x 9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese.
Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 374 calories, 15 g fat (7 g saturated fat), 30 mg cholesterol, 1,117 mg sodium, 44 g carbohydrate, 5 g fiber, 13 g protein.

Originally published as Pinto Bean Casserole in Quick Cooking September/October 1999, p21

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Reviews for Pinto Bean Casserole (2)

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Pinto Bean Casserole

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Reviewed on Dec. 23, 2011 by L Barn

I loved this. It was quick and easy. I adjusted it to cook in microwave and just added cheese to individual servings. I do intend on making this in the future.