Pinto Bean Casserole with Hatch Chiles

This pinto bean casserole makes a great side dish to be served with your Mexican dinner or serve it with chips as an appetizer.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
8 servings


  • 1 tablespoon bacon grease

  • 1 (9 ounce) package Mexican-style chorizo

  • ½ cup chopped onion

  • ¼ cup chopped bell pepper

  • 2 cloves garlic, minced

  • 1 (29 ounce) can pinto beans, drained

  • 1 cup tomatillo and Hatch chile salsa verde (such as San Antonio Farms®)

  • salt to taste

  • 8 ounces canned roasted Hatch green chile peppers, diced

  • 1 cup shredded Jack cheese with jalapenos


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

  2. 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. 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. 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.

Nutrition Facts (per serving)

314 Calories
18g Fat
23g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 314
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 38%
Cholesterol 42mg 14%
Sodium 824mg 36%
Total Carbohydrate 23g 8%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 16g
Vitamin C 6mg 28%
Calcium 139mg 11%
Iron 2mg 11%
Potassium 377mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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