Pinto Bean and Chicken Casserole
Description
Corn chips act as the crust in this one-dish Mexican-style pinto bean and chicken casserole recipe that combines chicken, beans, corn, and tomatoes.
Ingredients
•
cooking spray
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2 (15 1/2 ounce) cans pinto beans, drained
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1 1/2 cups chopped, cooked chicken
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1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
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1 (8 ounce) can tomato sauce
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1 teaspoon dried minced onion
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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ground black pepper to taste
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1 1/2 cups corn chips (such as Fritos®)
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2 cups shredded Colby-Jack cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray.
2
Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and black pepper in a large bowl.
3
Spread corn chips in the prepared casserole dish; spread bean mixture over top. Sprinkle with Colby-Jack cheese.
4
Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.