Sometimes, we need meals that really stretch our dollar. This Mexican Pinto Bean Casserole is one of those kinds of dishes. Not only is it very economical, but it tastes great too! Add the fact that it's super simple to prepare - and you've got yourself a great meal idea!
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This is one of our family's favorite Meatless Monday meals. Since it's very economical, we enjoy it on occasion. I have been known to hide partially cooked zucchini, onions, jalapenos or carrots in this, too! Of course, if you would like to add ground beef, it would be fantastic with that also!
Mexican Pinto Bean Casserole
Yield: 8 servings
1 pkg. (11 oz.) Doritos or 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
Optional - lettuce, sour cream, jalapenos, black olives and tomatoes/salsa
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 tomatoes/salsa.
*** You may choose to use an envelope of taco seasoning in place of the spices, if desired.