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!
Other recipes you may enjoy
- 1 package (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 tablespoon chili powder***
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1-1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon 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-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.
*** You may choose to use an envelope of taco seasoning in place of the spices, if desired.
Amount Per Serving: Calories: 398Total Fat: 12gSaturated Fat: 6gCholesterol: 29mgSodium: 963mgFiber: 14gSugar: 4gProtein: 23g
Originally published on June 24, 2012. Updated on April 21, 2021.