Potato, Cheese, & Pinto Bean Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Potato, Cheese, & Pinto Bean Casserole calories by ingredient
Submitted by:

Introduction

Easy to put together, cover with foil, keep in the frig and cook later or the next day for dinner. May serve with salad. Easy to put together, cover with foil, keep in the frig and cook later or the next day for dinner. May serve with salad.
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 rinsed
    2/3 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)

Directions

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.

Rate This Recipe