pinto bean casserole recipe

Written ByJenny Smyth Posted on
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The Best pinto bean casserole recipe

I’ve been making pinto bean casserole for years, and it’s a staple in our household. It’s a simple yet satisfying dish that my family loves. I first discovered this recipe when I was looking for a vegetarian option to serve at a family gathering.

The combination of pinto beans, ground beef, and cheese is a winner with everyone. It’s also a great way to use up leftover ingredients and reduce food waste. My kids especially enjoy the casserole because it’s easy to customize with their favorite toppings.

I like that it’s a one-pot meal that can be made ahead of time, making it perfect for busy weeknights or special occasions. The best part is that it freezes beautifully, so I can make a big batch and have leftovers for weeks to come. This recipe has become a go-to for me whenever I need to feed a crowd or want a comforting meal after a long day.

As I’ve made it multiple times, I’ve tweaked the recipe to suit our tastes, but the core ingredients remain the same. The result is a hearty, satisfying casserole that never fails to please. One thing I love about this recipe is how versatile it is – you can serve it as a main course or as a side dish, depending on your needs.

The flavors meld together beautifully, creating a rich and savory taste experience that’s hard to resist.

Pinto Bean Casserole

4.9 from 1924 votes

A hearty and comforting casserole featuring tender pinto beans in a savory tomato sauce, baked with a layer of melted cheese. This dish is perfect for a weeknight dinner and is easy to customize with your favorite toppings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

2 cans (15 oz each) pinto beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese

Optional Toppings

Sour cream
Chopped fresh cilantro
Sliced jalapeños

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a large skillet over medium heat, cook the chopped onion for 4 to 5 minutes until it becomes translucent and soft.
3Add the minced garlic and cook for 1 minute more until fragrant.
4Stir in the drained pinto beans, diced tomatoes with their juices, tomato sauce, ground cumin, chili powder, salt, and black pepper.
5Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
6Transfer the bean mixture to a greased 9×13 inch baking dish and spread it into an even layer.
7Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
8Bake the casserole in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and bubbly and the edges are lightly golden.
9Let it rest for 5 minutes before serving.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing spoon
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a spicier casserole, add a diced jalapeño or a pinch of cayenne pepper with the spices. You can also use a blend of your favorite cheeses, such as pepper jack for extra heat.

Watch Video Of How Pinto Bean Casserole Works

This pinto bean casserole is a reliable recipe that works for busy weeknights and casual get togethers. I often make a double batch because leftovers reheat beautifully for lunch the next day.

You can store it in an airtight container in the fridge for up to four days. To reheat just pop a portion in the microwave or warm it in a skillet with a splash of water to keep the beans moist.

For serving I like to put out bowls of extra salsa, sour cream, and shredded lettuce so everyone can customize their plate. It is also great alongside a simple green salad or some Mexican rice.

This casserole always gets compliments and I never have to worry about anyone leaving hungry. It is a solid, no fuss meal that I am happy to make again and again.

❓ Frequently Asked Questions About Pinto Bean Casserole

What type of cheese should I use in pinto bean casserole?

You can use any type of cheese you prefer; cheddar works well as does mozzarella.

Can I make this recipe without ground beef?

Yes; simply omit the ground beef or substitute with another protein source like TVP.

How do I store leftover pinto bean casserole?

Store leftovers in an airtight container in the fridge for up to three days; freeze for longer storage.

Can I reheat pinto bean casserole in the microwave?

Yes; simply cover the dish with plastic wrap or microwave-safe lid and heat on high until warmed through.

What are some good toppings for pinto bean casserole?

Consider using diced onions; bell peppers; diced tomatoes; pickled jalapeños; shredded lettuce; crumbled bacon;

Is pinto bean casserole suitable for vegetarians?

Yes; omit the ground beef or substitute with another protein source like TVP.

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