Pinto Bean and Chicken Casserole

Corn chips act as the crust in this one-dish Mexican-style pinto bean and chicken casserole recipe that combines chicken, beans, corn, and tomatoes.

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

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®)

Recipe Instructions

Step 1

Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray.

Step 3

Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and black pepper in a large bowl.

Step 4

Spread corn chips in the prepared casserole dish; spread bean mixture over top. Sprinkle with Colby-Jack cheese.