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Pinto Bean Casserole with Chiles

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Pinto Bean Casserole with Chiles
Ingredients
  • 1 tablespoon bacon grease
  • 1 (9 ounce) package Mexican-style chorizo
  • 1/2 cup chopped onion
  • 1/4 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
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit.
2
Next, take a casserole dish and apply a thin layer of cooking spray to prevent food from sticking.
3
Melt the rendered fat from bacon in a large, deep pan over a medium heat setting. Add sliced chorizo, diced onion, and chopped bell pepper; stir frequently until they reach a browned and crumbly state, which should take around 7 to 8 minutes. Introduce minced garlic and stir until it releases its fragrance, approximately 1 minute later. Add pinto beans and a tangy green sauce; mash the majority of the beans using a spoon or spatula. Add salt to taste.
4
Fill half of the casserole dish with the bean mixture, followed by a layer of chile peppers and half of the cheese. Repeat this process one more time, finishing with a layer of beans on top.
5
Cover the dish with aluminum foil and place it in the preheated oven for 30 minutes, or until it's thoroughly heated through.
6
Remove the foil and turn on the oven's broiler setting. Place the dish under the broiler for 2 to 3 minutes, or until the cheese starts to turn a golden brown color.