It’s good to have a quick dish to compliment your Mexican meal. Easily made and easily made ahead, this pinto bean casserole has been in my repertoire for a long time.
2 tablespoons vegetable oil
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
½ teaspoon dried oregano
1 (7-ounce) can chopped green chilies
1 cup thick and chunky salsa
2 (15-ounce) cans seasoned chili bean with their sauce
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a medium saucepan, heat oil, add onion, red pepper, garlic, and oregano, stirring until vegetables begin to soften, about 4-5 minutes.
Add chilies, salsa and beans with their sauce. Stirring, bring to a boil. Pour into a shallow casserole dish, sprinkle the cheese over the top. Bake 20-25 minutes, or until the beans are bubbly and the cheese is melted. Serve hot.
