Pinto Bean and Rice Casserole Recipe

3 1 1
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Pinto Bean and Rice Casserole Recipe

Read Reviews
3 1 1
Publisher Photo
This casserole is quick and simple. It tastes great with tortilla chips.—Linda Emery, Bearden, Arkansas
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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 cup: 482 calories, 12g fat (6g saturated fat), 57mg cholesterol, 1583mg sodium, 64g carbohydrate (6g sugars, 5g fiber), 28g protein.

  • 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.
Originally published as Pinto Bean and Rice Casserole in Country Woman January/February 1992, p35

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vsathani User ID: 6821539 201319
Reviewed Jun. 3, 2014

"Nice one"

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