Mexican Bean Casserole

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

hungrydanekitchen

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Main Course

Cuisine Mexican

Servings

Calories 423 kcal

Ingredients

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

Instructions

Preheat oven to 350 degrees Fahrenheit. Prep 9x13 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!

Notes

**This dish is versatile, can be served as a main or side dish, or as an appetizer.

**Pairs well with Instant Pot Mexican Rice

Nutrition

Serving: 8gCalories: 423kcalCarbohydrates: 19gProtein: 9gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 15gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 41mgSodium: 871mgPotassium: 199mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 16mgCalcium: 254mgIron: 1mg

Keyword Bean Casserole

Tried this recipe?Let us know how it was!