Name: Pinto Bean Casserole with Hatch Chiles
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Bacon grease - 1 tablespoon; Mexican-style chorizo - 1 (9 ounce) package; Chopped onion - ½ cup; Chopped bell pepper - ¼ cup; Garlic, minced - 2 cloves; Pinto beans, drained - 1 (29 ounce) can; Tomatillo and Hatch chile salsa verde (such as San Antonio Farms®) - 1 cup; Salt to taste - 1 cup; Canned roasted Hatch green chile peppers, diced - 8 ounces; Shredded Jack cheese with jalapenos - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pinto Bean Casserole with Hatch Chiles

1. Bacon grease - 1 tablespoon

2. Mexican-style chorizo - 1 (9 ounce) package

3. Chopped onion - ½ cup

4. Chopped bell pepper - ¼ cup

5. Garlic, minced - 2 cloves

6. Pinto beans, drained - 1 (29 ounce) can

7. Tomatillo and Hatch chile salsa verde (such as San Antonio Farms®) - 1 cup

8. Salt to taste - 1 cup

9. Canned roasted Hatch green chile peppers, diced - 8 ounces

10. Shredded Jack cheese with jalapenos - 1 cup

How to cook deliciously - Pinto Bean Casserole with Hatch Chiles

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

2. Stage

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.

3. Stage

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.

4. Stage

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.