Pinto Bean Casserole

Adapted from Quick Cooking Magazine

  • 7 ozs low-fat tortilla chips, crushed
  • 60 ozs reduced sodium pinto beans, rinsed and drained
  • 12 ozs frozen corn, thawed
  • 14 1/2 ozs canned diced tomatoes, drained
  • 8 ozs no-salt-added tomato sauce
  • 1 1/4 ozs taco seasoning mix
  • 6 ozs cheddar cheese, shredded
Pinto Bean Casserole
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray. Spread crushed tortilla chips evenly onto bottom of pan; set aside. In a mixing bowl, combine beans, corn, tomatoes, tomato sauce, and taco seasoning mix. Mix well. Pour evenly over chips in pan. Sprinkle top with cheese. Bake for 25 minutes, or until bubbling.
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Posted: 7/13/2017
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WW Points* : 6.46
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 334
Calories from Fat 63 (19%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 18g 6%
Sodium 907mg 38%
Potassium 406mg 135%
Total Carbohydrate52g 17%
Dietary Fiber 12g 48%
Sugars 5g
Protein 16g 48%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.