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

Ingredients

• salt to taste
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon bacon grease
• ¼ cup chopped bell pepper
• 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

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.