Pinto Cheese Casserole Recipes

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PINTO-CHEESE CASSEROLE

Beans and rice are usually served separately in Mexico, but, occasionally the two are combined in delicious casseroles. This is quick and easy.

Provided by morgainegeiser

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Pinto-Cheese Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • Lightly oil a 1-quart casserole or spray with a nonstick cooking spray.
  • In a large bowl, combine rice, beans, and cheese. Mix well.
  • In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place in prepared casserole. Press mixture down gently with the back of a spoon.
  • Bake uncovered, 35 minutes or until set.
  • Let stand 5 minutes before serving.

1 1/2 cups cooked brown rice
1 (16 ounce) can pinto beans, rinsed and drained
1 cup shredded cheddar cheese
3/4 cup skim milk
3 egg whites
1 1/2 teaspoons chili powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt

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.

Provided by Yoly

Categories     Fruits and Vegetables     Beans and Peas     Pinto Beans

Time 1h5m

Yield 8

Number Of Ingredients 10



Pinto Bean Casserole with Hatch Chiles image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 22.8 g, Cholesterol 41.9 mg, Fat 17.8 g, Fiber 5.6 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 823.5 mg, Sugar 3.1 g

1 tablespoon bacon grease
1 (9 ounce) package Mexican-style chorizo
½ cup chopped onion
¼ cup chopped bell pepper
2 cloves garlic, minced
1 (29 ounce) can pinto beans, drained
1 cup tomatillo and Hatch chile salsa verde (such as San Antonio Farms®)
salt to taste
8 ounces canned roasted Hatch green chile peppers, diced
1 cup shredded Jack cheese with jalapenos

PINTO BEAN AND CHICKEN CASSEROLE

If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.

Provided by lutzflcat

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 40m

Yield 6

Number Of Ingredients 13



Pinto Bean and Chicken Casserole image

Steps:

  • 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 the bean mixture over top. Sprinkle with Colby-Jack cheese.
  • Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g

cooking spray
2 (15.5 ounce) cans pinto beans, drained
1 ½ 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
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 ½ cups corn chips (such as Fritos®)
2 cups shredded Colby-Jack cheese

PINTO BEAN CASSEROLE

-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8



Pinto Bean Casserole image

Steps:

  • Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

Nutrition Facts : Calories 374 calories, Fat 15g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1117mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

1 package (9 ounces) tortilla chips
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

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