Tuesday, August 7, 2007

Pinto Bean Casserole


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 (8 ounces) shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional


~Crush tortilla chips and sprinkle into a greased 13-in. x 9-in. x 2-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.

1 comment:

Short Stop said...

This looks great, and so easy. I think this would make a great dip to eat with other chips. :) YUM!