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

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.