Here is a quick and simple weeknight meal for anyone who enjoys Mexican food. This pinto bean casserole has a variety of textures and layers of bright flavor. Black olives, salsa, jalapenos, sour cream, and chopped cilantro are suggested toppings.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
- Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
- Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 9 g |
| Protein | 30 g |
| Saturated Fat | 12 g |
| Sodium | 1626 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made it just as it was written. I think I would have liked it more if it were spicier.
I “homemade” it. It took 2 1/2 hours to juggle cooking soaked pinto beans, fresh corn, and raw chicken. I also chopped raw garlic and onions, used kosher salt, freshly ground pepper, and topped it with both fresh cilantro and avocado, in addition to black olives. The tomato sauce was replaced with spaghetti sauce and the corn chips with white corn tortilla chips. Brown rice, plain coconut milk yogurt, and fresh chunky salsa were added to taste.
It was good would add onions & more corn.
I made it as is. Excellent recipe
love it, so easy.
So, so good. The Fritos are a definite must, and if you’re not too worried about calories, I would double the amount of Fritos. I almost replaced them with regular tortilla chips because I couldn’t figure out what the purpose of the Fritos was. It turns out it makes like a crust. I can’t explain it well, but it’s so good. I would serve it with sour cream and guacamole next time. It had a nice kick to it, but even my teenager ate it, so it’s not too hot. The amount of cheese was perfect, but if you’re looking to cut calories, you could even do this without cheese at all. You could also leave the Fritos out and serve it as a dip with regular tortilla chips.
This is delicious and easy and many substitutes can be used if needed. I made it pretty much as is but left out the kernel corn because my husband doesn’t like it. Adding cilantro, sour cream, olives and avocado really take this to the next level. A keeper.
This was so good. I had no Fritos. Used a flour tortilla, sprayed with olive oil, sprinkled both sides with cumin and Chile Powder. Out of Green Chile (may be shot since I live in NM). I used red pepper flakes and quarter pound pre-cooked hot bulk sausage to spice filling up. Sprayed a pie plate with olive oil, place tortilla on bottom, cooked for 10 minutes. Added filling and cheese, cooked 30 minutes. Pizza wheel to cut perfect slices.
I used crushed pork rinds instead of Fritos and halved all of the canned items as it was just my hubby and myself. Added some red pepper flakes and chili powder. I layered the cheese and casserole. Yummy. Had it the next day in burritos
This was so easy to make. As usual I altered things up a bit based on ingredients at hand. For the most part, I stuck with the original recipe, except I did not use canned beans (they would have worked fine). I cooked the beans with garlic, salt and pepper, so some of the seasonings were cooked into that, so I didn’t use garlic powder or dried onions, but rather the real deal. Everything else I followed exactly. Did I mention it was yummy and was consumed in two days by just two people? Great dish for leftover beans, or chicken!
Good start, but I adjusted as follows: used one can of seasoned black beans and one can of chili flavored pinto beans instead of just the plain pinto beans. I also substituted about 3/4 of a cup of diced raw onions for the dried onion flakes and added one small diced green pepper. I increased the amount of cheese so that I could layer the meat mixture with a second layer of Fritos as well. With all the seasoned pinto beans I eliminated all additional salt. This makes six very large helpings.