Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

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.
Originally published as Peppy Bean Bake in Casserole Cookbook 2001, p221

Nutritional Facts

3/4 cup: 373 calories, 9g fat (5g saturated fat), 20mg cholesterol, 882mg sodium, 51g carbohydrate (11g sugars, 13g fiber), 18g protein.

  • 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
  1. In a bowl, combine the baked beans, kidney beans, corn, chili and jalapenos. Transfer to a greased 8-in. square baking dish.
  2. 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.
Originally published as Peppy Bean Bake in Casserole Cookbook 2001, p221

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPeppy Bean Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review