Mexican Pinto Bean Casserole
This is one of our family's favorite Meatless Monday meals. Since it's very economical, we enjoy it on occasion. Everyone love it!
Servings: 8 servings
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
Calories: 351kcal | Carbohydrates: 45g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 1360mg | Potassium: 890mg | Fiber: 11g | Sugar: 5g | Vitamin A: 846IU | Vitamin C: 9mg | Calcium: 331mg | Iron: 5mg
