Pinto Bean and Chicken Casserole

Pinto Bean and Chicken Casserole

Craving Mexican-style flavors and need a quick weeknight meal? This pinto bean-veggie-chicken-cheese casserole is perfect. Add more toppings as you like!

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
480 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
Step 2
Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
Step 3
Spread corn chips on the bottom of the prepared casserole dish and evenly distribute bean mixture over top. Sprinkle with Colby-Jack cheese.
Step 4
Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.

Ingredients

  • 1 (8 ounce) can tomato sauce
  • ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried minced onion
  • cooking spray
  • 1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
  • 2 cups shredded Colby-Jack cheese
  • 2 (15.5 ounce) cans pinto beans, drained
  • 0.5 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 1.5 cups chopped, cooked chicken
  • 1.5 cups corn chips (such as Fritos®)

Categories

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