Pinto Bean Casserole with Hatch Chiles

Pinto Bean Casserole with Hatch Chiles

This pinto bean casserole makes a great side dish to be served with your Mexican dinner or serve it with chips as an appetizer.

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
314 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Step 2
Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
Step 3
Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
Step 4
Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.
Pinto Bean Casserole with Hatch Chiles

Ingredients

  • salt to taste
  • 2 cloves garlic, minced
  • 1 tablespoon bacon grease
  • 1 (9 ounce) package Mexican-style chorizo
  • 1 (29 ounce) can pinto beans, drained
  • 1 cup tomatillo and Hatch chile salsa verde (such as San Antonio Farms®)
  • 8 ounces canned roasted Hatch green chile peppers, diced
  • 1 cup shredded Jack cheese with jalapenos
  • 0.5 cup chopped onion
  • 0.25 cup chopped bell pepper

Categories

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