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This Mexican Pinto Bean Casserole is one of our family’s favorite Meatless Monday meals. Since it’s very economical, we enjoy it on occasion.
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Pinto Bean Casserole
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!
Sometimes, we need meals that really stretch our dollar. This 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!
I hope you enjoy this recipe like we do. It is a family favorite in my house. You can get this on the table quickly and your family will love it! Don’t be surprised if they want seconds, and if you end up with leftovers, they won’t last long!
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Mexican Pinto Bean Casserole
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Ingredients
- 2 cans pinto beans, rinsed and drained, 30 oz. each
- 1 can whole kernel corn, drained, 15 oz.
- 1 can diced Mexican-style tomatoes, drained, 14.5 oz.
- 1 can tomato sauce, 8 oz.
- 1 tablespoon chili powder***
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups Cheddar cheese, 8 oz.
- Optional – lettuce, sour cream, jalapenos, black olives and tomatoes/salsa
Instructions
- Preheat oven to 350°.
- Crush chips and sprinkle into a greased 13x9x2-inch 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.
Notes
- You may choose to use an envelope of taco seasoning in place of the spices, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on June 24, 2012. Updated on April 21, 2021.
I'll have to give this a try! Yep, I thought I would be able to stop hiding vegies once the kids moved out – no such luck – turns out the hubby can be worse than the kids about eating his vegies, lol.
Sounds yummy! I'm hosting my first linky party "One Creative Weekend" at OneCreativeMommy.com. I'd love for you to visit and link up this idea and/or anything else you'd like to share.
I love your always yummy and different recipes! I know love makes good cakes but Jamie make good foodies! Come over to Freedom Fridays to see what was featured this week. I'm not telling, Lol.
Yummy!! We'd love for you to link this up to our party! http://housewivesofriverton.blogspot.com/2012/06/recipe-round-up-23.html
It is really strange, I haven't used pinto beans in ages. I just needed your post to get me thinking. Thanks for linking this up.
Thanks for stopping by, Chaya! It's been quite a change for us going meatless one day a week … I've come to the conclusion you can pretty much sub beans in place of quite a few ground meat recipes.