Mexican Bean Casserole

Mexican Bean Casserole

Dishes that are simple and easy to throw together are my favorite! This Mexican Bean Casserole is one of those dishes. It’s very versatile as well, can be serve as a main dish with side salad, or as a side, dip, or appetizer. I use red kidney beans for this casserole as they hold together well. Crushed tortilla chips on top give make for a perfect crunch

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Red Bean Casserole Ingredients

  • Red Kidney Beans – 3 16 oz cans or about 6 cups freshly cooked kidney beans
  • Celery, chopped
  • Green Pepper, chopped
  • Onion, chopped
  • Tomato, chopped
  • Green Chilies, 4oz. can
  • Cheddar Cheese
  • Mayonnaise
  • Chili powder
  • Cumin
  • salt
  • Tortilla chips, crushed
separate bowls of ingredients, chopped onion, green pepper. celery, tomato, mayonnaise, cheese, crushed tortilla chips, jar of chili powder, 3 cans of kidney beans and can of chopped green chilies.


How to make Mexican Bean Casserole

Pre-heat oven to 350 degrees Fahrenheit. Then prepare a 9x13inch baking dish by spraying with oil.

In a large mixing bowl, combine beans, chopped vegetables, and green chilies. In a medium mixing bowl, combine mayonnaise, spices and cheese. Then add mayonnaise mixture to beans mixture and stir until combined. Transfer to prepared baking dish. Top with crushed tortillas. Place in preheated oven for 30minutes, until chips are slightly browned.

How to Serve

This dish is great as a main dish with a side salad and Mexican Rice.

Also, makes for a great dip! Just omit the tortilla chips and replace with an additional cup of shredded cheddar cheese on top. Cover and bake for 20 minutes, uncover and bake an additional 10-15 minutes or until golden brown. Serve with tortilla chips.

Other recipes to try

Instant Pot Mexican Rice

Red kidney beans with a sauce, cheese and crushed tortilla chips on top in a ceramic bowl.

Mexican Bean Casserole

5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: Bean Casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 423kcal
Author: hungrydanekitchen


  • 3 cans red kidney beans, (15oz) drained and rinsed
  • 1 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1 cup tomato, chopped
  • 1 can green chilies, (4oz)
  • 2 cups cheddar cheese, freshly grated
  • 1 cup mayonnaise
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 2 cups crushed tortilla chips about 1/2 bag


  • Preheat oven to 350 degrees Fahrenheit. Prep 9×13 pan with spray oil to prevent sticking.
  • In a large mixing bowl, combine beans, celery, green pepper, onion, tomato and chilies.
  • In small mixing bowl, combine mayo, spices and cheese. Add to bean mixture and combine.
  • Transfer to prepared pan. Top with crushed tortillas.
  • Bake in preheated oven 30 minutes, or until chips on top are slightly browned.
  • Serve and Enjoy!


**This dish is versatile, can be served as a main or side dish, or as an appetizer.
**Pairs well with Instant Pot Mexican Rice


Serving: 8g | Calories: 423kcal | Carbohydrates: 19g | Protein: 9g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 871mg | Potassium: 199mg | Fiber: 3g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 16mg | Calcium: 254mg | Iron: 1mg

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