Description
Cheesy Pinto Bean Taco Casserole
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients
Base & Filling
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16 oz tortilla chips, slightly crushed
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4 (15 oz) cans pinto beans, drained and rinsed (substitute black or kidney beans if desired)
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4 cups frozen corn, no need to thaw
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2 (15 oz) cans crushed tomatoes
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2 cups red salsa (choose spice level to taste)
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2 envelopes taco seasoning mix (or 4 tbsp homemade blend)
Cheese Layer
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3 cups grated sharp cheddar cheese (or Mexican blend/Monterey Jack)
Optional Twist Add-Ins
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1 red bell pepper, diced
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1 small red onion, finely chopped
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1 tsp smoked paprika or chili powder
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Fresh cilantro or green onions for garnish
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Dollops of sour cream or guacamole for serving
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Grease a 9×13 inch baking dish with cooking spray or line with parchment paper for easy cleanup.
2. Mix Filling
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In a large bowl, combine drained beans, frozen corn, crushed tomatoes, salsa, taco seasoning, and optional bell pepper and onion.
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Mix thoroughly until everything is evenly coated.
3. Layer the Casserole
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Lightly crush tortilla chips in the bag.
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Sprinkle half of the chips evenly in the bottom of the prepared dish.
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Pour the bean and tomato mixture over the chips; spread into an even layer.
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Top with remaining chips, then cover with shredded cheese, spreading to the edges.
4. Bake
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Bake uncovered for 20–25 minutes, until edges are bubbling and cheese is golden brown.
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Let rest 2–3 minutes before serving.
5. Serve
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Garnish with chopped cilantro or green onions.
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Serve with sour cream, guacamole, or both.
Notes
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Make Ahead: Assemble up to 24 hours before baking; add 5–10 minutes to cook time if chilled.
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Leftovers: Store in airtight container in fridge 3–4 days. Reheat in oven/toaster oven for best texture.
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Freezer-Friendly: Assemble without top cheese layer. Wrap tightly and freeze up to 3 months. Thaw overnight, add cheese, bake as directed.
Nutrition
- Calories: 410 Cal Per Serving
- Fat: 18 g
- Carbohydrates: 48 g
- Protein: 17 g