Pinto Bean and Chicken Casserole

If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.

Servings: 6

  • cooking spray
  • 2 (15.5 ounce) cans pinto beans, drained
  • 1 ½ cups chopped, cooked chicken
  • 1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried minced onion
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ground black pepper to taste
  • 1 ½ cups corn chips (such as Fritos®)
  • 2 cups shredded Colby-Jack cheese

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
  2. Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
  3. Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
  4. Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

Recipes by lutzflcat

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