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.