Cheesy Pinto Bean Casserole is a sponsored post written by me on behalf of Luck’s Beans. All opinions are my own.
One of the many things I love about the south is the fact that we get to grill outside pretty much all year round. Pinto Bean Casserole is an easy side dish that pairs perfectly with grilled chicken.
At my house, my husband and I enjoy cooking together. He’s the grill master and I get to concentrate on my favorite part of the meal, the sides.
My most-requested side dishes are always easy to make and include quality ingredients. That’s why I often serve Cheesy Pinto Bean Casserole. While the casserole is baking, I can sit back and relax while my husband mans the grill. Sounds like a plan to me!
I hail from a long line of authentic southern cooks and one of the many tips my mama taught me was to always use the absolute best ingredients when cooking. That’s why I always rely on Luck’s Pinto Beans when making my Cheesy Pinto Bean Casserole.
Just like me, Luck’s has culinary roots in the south. They’ve been delivering their signature southern taste since 1947.
Luck’s Pinto Beans are soaked and simmered longer than other canned pinto beans. That’s why they have a softer texture and that authentic southern taste. The creamy, pork seasoned sauce takes these beans to the next level!
My Cheesy Pinto Bean Casserole pairs well with grilled chicken or steak fajitas. Sometimes, I even make this casserole as a stand-alone dish. It’s that good!
Cheesy Pinto Bean Casserole
Slightly crush tortilla chips and place in a greased 13 x 9 baking dish.
In a large bowl, combine Luck’s Pinto Beans, corn, tomatoes, tomato sauce and taco seasoning.
Don’t drain the pinto beans! You want to add all the rich, creamy, pork-seasoned sauce.
Pour the pinto bean mixture over the crushed chips.
Sprinkle with cheese.
Bake for 20-25 minutes or until heated through.
- 8 oz. tortilla chips, crushed
- 2 cans Luck's Pinto Beans
- 1 can whole kernel corn, drained
- 1 can diced tomatoes
- 1 can tomato sauce (8 oz)
- Taco Seasoning Mix (1 envelope)
- 1-1/2 cups shredded sharp cheddar cheese,
- Preheat oven to 350º F.
- Grease a 13 x 9 baking dish with cooking spray.
- Slightly crush tortilla chips and spread in the baking dish.
- Combine the pinto beans, corn, tomatoes, tomato sauce, and taco seasoning mix in a large bowl. Pour over chips and sprinkle with cheese.
- Bake for 20 minutes or until cheese is melted and the casserole is heated through.
Amount Per Serving Calories 263Total Fat 15gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 6gCholesterol 32mgSodium 473mgCarbohydrates 22gFiber 4gSugar 2gProtein 12g
These days, I’m passing on our southern culinary skills to my own children. Don’t tell anyone, but my daughter can make southern homemade biscuits better than me.
Want more delicious recipes? Luck’s has you covered! Which one will you try first?