Pinto Bean Casserole with Hatch Chiles
Recipe by Yoly from allrecipes.com
Dinner,Side Dish 1 Hr. 5 Mins.
Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 314
- Carbohydrate: 23g
- Fat: 18g
- Fiber: 6g
- Protein: 16g
- Sugar: 3g
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