Pinto Bean Casserole Recipe

I made a Bean Casserole with pinto beans, tortilla chips, salsa and melted cheese that ends up crunchy on top, saucy beneath, and absolutely steals the show as a main, side or appetizer, so keep scrolling.

I’m obsessed with this Pinto Bean Casserole because it hits my lazy craving sweet spot. I love how crunchy tortilla chips meet melty cheese and a saucy, slightly spicy vibe.

I always use canned pinto beans, drained and rinsed, and chunky salsa so it tastes like a messy, honest Mexican Beans Recipe that refuses to be polite. It works as a main, a side, or an app; I’ve served it at weeknight dinners and at parties where adults actually fight over the last scoop.

It’s loud, simple, and exactly the kind of Bean Casserole I want in my life. Always.

Ingredients

• Pinto beans: hearty protein that makes it filling and kinda homey.
• Chunky salsa: adds tang and juicy bits, it’s zippy not boring.
• Taco seasoning: smoky spice punch, gives that instant taco vibe.
• Tortilla chips: crunchy contrast, you’ll get fun texture every bite.
• Frozen corn: sweet pops throughout, basically little surprises of sweetness.
• Yellow onion: sharp bite and crunch when it’s not overcooked.
• Garlic: warm, cozy aroma that sneaks into every layer.
• Cheddar cheese: sharp melty goodness, makes it comfort-food level official.
• Monterey Jack: creamy, mild melt that smooths out the spice.
• Cilantro: fresh herb kick, optional if you like that bright hit.
• Sour cream: cool, tangy finish that calms down spicy bits.
• Olive oil: a little slickness for cooking and better mouthfeel.
• Salt and pepper: tiny tweaks that pull everything together, honestly essential.

Ingredient Quantities

• 3 cups cooked pinto beans or 2 (15 oz) cans pinto beans, drained and rinsed
• 1 cup chunky salsa (mild or medium, your choice)
• 1 (1 oz) packet taco seasoning
• 2 cups tortilla chips, lightly crushed
• 1 cup frozen corn, thawed
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro, optional
• 1/4 cup sour cream, optional
• 1 tablespoon olive oil
• Salt and black pepper to taste

How to Make this

1. Preheat oven to 375°F and grease a 9×9 inch baking dish with about half the olive oil.

2. Heat remaining olive oil in a skillet over medium heat, add the diced onion and cook until soft and slightly browned, about 5 minutes, then add the minced garlic and cook 30 seconds more.

3. In a large bowl mash the cooked pinto beans slightly with a fork or potato masher so there are still some whole beans for texture.

4. Add the sautéed onion and garlic to the beans, then stir in the chunky salsa, taco seasoning, thawed corn, salt and black pepper to taste; mix until fairly well combined.

5. Fold in half of the lightly crushed tortilla chips so they soften and bind into the bean mixture.

6. Spoon the mixture into the prepared baking dish and spread into an even layer.

7. Sprinkle the shredded cheddar and Monterey Jack evenly over the top, then scatter the remaining tortilla chips on top for crunch.

8. Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted and bubbly and the edges are hot.

9. Remove from the oven and let sit 5 minutes; garnish with chopped cilantro and dollops of sour cream if using.

10. Serve warm as a main, side or appetizer with extra salsa, chips or tortillas on the side.

Equipment Needed

1. Oven (preheated to 375°F)
2. 9×9 inch baking dish, greased
3. Large skillet for sautéing onions and garlic
4. Large mixing bowl for mashing and combining beans
5. Wooden spoon or spatula for stirring
6. Fork or potato masher to mash the beans (either works)
7. Cutting board and chef knife for dicing the onion and chopping cilantro
8. Measuring cups and spoons for salsa, oil and seasoning
9. Cheese grater (if shredding cheese fresh)
10. Oven mitts or potholders for handling the hot dish

FAQ

Pinto Bean Casserole Recipe Substitutions and Variations

• Pinto beans: try black beans, navy beans, or cooked lentils if you want a different texture or need a quicker swap, just mash them a bit so they hold together.
• Shredded cheddar / Monterey Jack: use pepper jack for a little kick, Colby or a Mexican blend, or even a melty mozzarella if you want gooeyness without strong flavor.
• Tortilla chips: crushed pita chips, corn tortilla strips, or crushed plain crunchy snack chips work fine and add the crunch back.
• Sour cream / cilantro: Greek yogurt stands in well for sour cream, and flat-leaf parsley or chopped green onion can replace cilantro if you dont like the taste.

Pro Tips

1) Don’t over mash the beans, leave lots of whole ones for texture, it makes the dip feel homemade and not mushy. If you like it creamier mash half and leave half chunky, works every time.

2) Toast the corn a little in the skillet after the onions if you have time, it brings out a sweet nutty flavor. Just a couple minutes on med-high and stir, dont burn it though or it’ll taste bitter.

3) Crush some chips extra fine and fold them in right before baking so the mixture binds better, but keep some big chunks on top for crunch. Also save a handful of chips to push into the edges so every bite has chip.

4) Use a mix of cheeses or grate your own from a block, pre-shredded cheese has anti-caking stuff that melts different. If it looks like it’s browning too fast cover loose with foil and let it finish heating through.