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Pinto Bean and Rice Casserole

Total Time

Prep/Total Time: 30 min.


4-6 servings

This casserole is quick and simple. It tastes great with tortilla chips.—Linda Emery, Bearden, Arkansas


  • 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 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.

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