Pinto Bean Casserole
—Sherry Lee, Shelby, Alabama
Ingredients
- 1 package (9 ounces) tortilla chips
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 envelope taco seasoning
- 2 cups shredded cheddar cheese
- Shredded lettuce, sour cream and salsa, optional
Reviews
Cooked it exactly per the recipe and did not like it. Was too dry and the chips added nothing to it. Will not make again.
Loved Loved!!! This casserole! So easy and yummy! I was using it as a dip too! Definitely making it again! Thank you for sharing!
I'm so glad to find a new way to prepare pinto beans! Love it!
We really enjoyed the casserole. I followed the recipe as written. I served it with the following toppings: shredded lettuce, diced tomatoes, black olives, green onions, and sour cream.Great for a quick meal !
Just pulled this out of oven. Couldnt wait for dinner to taste it. mMyself and hubby just had to take a bite. Smells really good, and it tastes yummy. I did add some onion and green chili to it .Great flavor . Will make again . Thanks for sharing.
This recipe needed something. Definitely sour cream, onions, black olives, green chilies. I just thought it a little bland at the way the recipe was written.
My husband and I just enjoyed this yummy dish for dinner. It is so easy to make too. Will be making this often at his request! Thank you so much for sharing this recipe.
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I added a can of green chilies and eliminated the cheese, since I'm on a dairy-free diet. Instead, I put crushed french fried onions on top. Delicious!
very good added ro-tel and enchilada sauce yum