Potato, Cheese, & Pinto Bean Casserole
- Number of Servings: 5
Ingredients
3.5 cup white potato, diced (approximately 3 large red potatoes, for example)1 (15 oz) can pinto beans, drained and rinsed2/3 cup reduced sodium chicken broth 1 (8 oz) bag shredded Mexican style blend cheese (yield: 2 1/2 cups)Sauce:1 cup of your favorite salsa (I used La Victoria Medium)2/3 cup reduced sodium chicken broth 2 Tb tomato paste Mexican seasonings, optional and to taste (I used oregano, ground cumin, and ground cayenne)
Peel and dice your potato. Parboil on stove in lightly salted water for 3 minutes. Drain in colander and set aside.
While potatoes are cooking, whisk liquid sauce ingredients in bowl. Add seasoning to taste as desired.
In a glass 8 by 8 dish, place potatoes and pinto beans. Mix ingredients. Pour sauce over potatoes and then add chicken broth. This is to further cook the potatoes, which are parboiled, and prevent them from drying out. Sprinkle cheese over the top.
Cover dish with foil and either bake right away or you may store in refrigerator and bake later for dinner or the next day. Bake covered in oven at 350 degrees for 50 minutes to an hour. Remove foil from casserole for last 10 minutes of baking to brown cheese.
May top individual serving with sliced avocado, sour cream or plain yogurt, sliced black olives, as desired.
To make this dish vegetarian, use vegetable broth instead of chicken broth.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
While potatoes are cooking, whisk liquid sauce ingredients in bowl. Add seasoning to taste as desired.
In a glass 8 by 8 dish, place potatoes and pinto beans. Mix ingredients. Pour sauce over potatoes and then add chicken broth. This is to further cook the potatoes, which are parboiled, and prevent them from drying out. Sprinkle cheese over the top.
Cover dish with foil and either bake right away or you may store in refrigerator and bake later for dinner or the next day. Bake covered in oven at 350 degrees for 50 minutes to an hour. Remove foil from casserole for last 10 minutes of baking to brown cheese.
May top individual serving with sliced avocado, sour cream or plain yogurt, sliced black olives, as desired.
To make this dish vegetarian, use vegetable broth instead of chicken broth.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Nutritional Info Amount Per Serving
- Calories: 336.6
- Total Fat: 13.0 g
- Cholesterol: 40.0 mg
- Sodium: 937.7 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 6.2 g
- Protein: 16.6 g
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