adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pinto Bean and Chicken Casserole
Pinto Bean and Chicken Casserole
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Zesty Mexican casserole with crispy corn chip crust, leftover chicken, beans, corn, and tomatoes for a quick and easy meal.
Ingredients:
  • 2 (15.5 ounce) cans pinto beans, drained
  • 1.5 cups chopped, cooked chicken
  • 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
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried minced onion
  • 0.5 teaspoon garlic powder
  • ground black pepper to taste
  • 1.5 cups corn chips (such as Fritos®)
  • 2 cups shredded Colby-Jack cheese
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously coat a large casserole dish with cooking spray.
  • In a large bowl, mix together pinto beans, chicken, corn, diced tomatoes with green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper.
  • Layer the bottom of the prepared casserole dish with corn chips, spread the bean mixture evenly over them, and sprinkle with Colby-Jack cheese.
  • Place the casserole in the preheated oven until the cheese has melted and the dish is thoroughly heated, approximately 25 minutes. Serve hot and fresh.

Similar Recipes