Pinto Bean and Chicken Casserole

Crunchy corn chips act as the crust in this quick, easy, one-dish Mexican casserole that combines leftover chicken with beans, corn, and tomatoes for zesty flavor in every bite.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 480 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried minced onion
• cooking spray
• 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
• 2 cups shredded Colby-Jack cheese
• 2 (15.5 ounce) cans pinto beans, drained
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 1.5 cups chopped, cooked chicken
• 1.5 cups corn chips (such as Fritos®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.

Step 2

Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.

Step 3

Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.

Step 4

Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.