Monday, January 26, 2009

Pinto Bean Casserole

Another new recipe. I picked this because Chase is in love with beans. Sometimes he brings me a can of pinto beans out of the cabinet and wants them for a snack. I also made this because it only costs $1.00 per serving. We tried it... we liked it. Brad said it was pretty darn (well that was not his exact word) good.

1/2 bag torilla chips (16 oz. bag)
2 cans pinto beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes (14 1/2 oz), drained
1 can tomato sauce (8 oz)
1 envelope taco seasoning
2 cups shredded cheddar (I use colby/jack)
Shredded lettuce, sour cream, and salsa, optional

Crush tortilla chips and sprinkle into greased 13x9 baking dish. In large bowl, combine beans, corn, tomatoes, tomato sauce and taco seasoning; mix well. Pour over chips. Sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired. 6-8 servings.

1 comment:

Elizabeth said...

My sister in law makes something similar to this but adds catalina dressing, and it's delicious! Something about the dressing makes the dish just pop! :)