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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 (3)

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Pinto Bean Casserole

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Reviewed on May. 30, 2012 by manisteemom

This recipe is delicious! Even my meat loving guys say I can serve it every week!

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.

Reviewed on Jun. 14, 2008 by chris28304

Great meal for the work week. It is so easy to put together and is so good. This is a recipe I will be making frequently.