"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pinto Bean Casserole Recipe

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This recipe for Pinto Bean Casserole, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (9 oz.) tortilla chips
2 cans (30 oz. each) pinto beans , rinsed and drained
1 can (15 oz.) whole kernel corn, drained
1 can (14 1/2 oz.) diced tomatoes, drained
1 can ( 8 oz. )tomato sauce
1 envelope taco seasoning
2 cups ( 8 oz. ) shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

Directions:
Directions:
Crush tortilla chips and sprinkle into a greased 13 x 9 x 2 in. baking dish. In a large bowl, combine beans, corn, tomatoes, tomato sauce and taco seasoning, mix well. Pour over chips. Sprinkle with cheese. Bake uncovered, at 350 for 18 to 25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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