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
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.
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
This recipe is delicious! Even my meat loving guys say I can serve it every week!
I loved this. It was quick and easy. I adjusted it to cook in microwave and just added cheese to individual servings. I do intend on making this in the future.