Pinto Bean and Chicken Casserole
Course: CasseroleCuisine: EuropeanPrep Time
15 mins
Cook Time
25
minutesTotal Time
40
minutesServings
6
Ingredients
undefined — cooking spray
2 (15.5 ounce) cans — pinto beans, drained
1 ½ cups — chopped, cooked chicken
1 (11 ounce) can — drained Mexican-style corn (such as Green Giant®)
1 (10 ounce) can — undrained diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can — tomato sauce
1 teaspoon — dried minced onion
1 teaspoon — ground cumin
½ teaspoon — garlic powder
½ teaspoon — salt
undefined — ground black pepper to taste
1 ½ cups — corn chips (such as Fritos®)
2 cups — shredded Colby-Jack cheese
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
- Spread corn chips on the bottom of the prepared casserole dish and evenly distribute bean mixture over top. Sprinkle with Colby-Jack cheese.
- Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.
Source:
