Pinto Bean Casserole

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Pinto Bean Casserole

Pinto Bean Casserole

Pinto Bean Casserole


1 pkg. Fritos chips

2 cans (30 oz. each) pinto beans, rinsed and drained

1 can (15 oz.) whole kernel corn, drained

1 can (14.5 oz.) diced Mexican-style tomatoes, drained

1 can (8 oz.) tomato sauce

1 tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried oregano

1/8 tsp. cayenne pepper

1/2 tsp. paprika

1-1/2 tsp. ground cumin

1 tsp. salt

1 tsp. pepper

2 cups (8 oz.) Cheddar cheese


Preheat oven to 350°.

Crush chips and sprinkle into a greased 13x9x2-in. baking dish.

In a large bowl, combine all of the remaining ingredients except the cheese - mix well. Pour evenly over chips. Sprinkle with cheese.

Bake, uncovered, for 20-25 minutes or until heated through.

Serve with lettuce, sour cream, jalapenos, black olives and tomatos/salsa.

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