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Pinto Bean and Rice Casserole Recipe

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This casserole is quick and simple. It tastes great with tortilla chips.—Linda Emery, Bearden, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1/2 cup mild or hot picante sauce
  • 1 can (15 ounces) Spanish rice
  • 1 pound lean ground beef (90% lean), cooked
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Tortilla chips, optional

Nutritional Facts

1 serving (1 cup) equals 482 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 1,583 mg sodium, 64 g carbohydrate, 5 g fiber, 28 g protein.

Directions

  1. In a 1-1/2-qt. casserole, combine the beans, picante sauce, rice, beef and half the cheese. Bake at 350°, uncovered, for about 20-25 minutes or until heated through. Sprinkle with remaining cheese. Serve with tortilla chips if desired. Yield: 4-6 servings.
Originally published as Pinto Bean and Rice Casserole in Country Woman January/February 1992, p35

Nutritional Facts

1 serving (1 cup) equals 482 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 1,583 mg sodium, 64 g carbohydrate, 5 g fiber, 28 g protein.

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