Back to Pinto Bean and Rice Casserole

Print Options


Card Sizes


Pinto Bean and Rice Casserole Recipe

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


  • 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


  • 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.

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.