This is one of our family's favorite Meatless Monday meals. It is very economical. I have been known to hide partially cooked zucchini, onions, jalapenos or carrots in this, too!
Mexican Pinto Bean Casserole
Yield: 6-8 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.
I hope you enjoy!
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