Green Chile and Pinto Bean Layered Mexican Casserole

I saw this recipe on Kalyn’s Kitchen that looked too good to resist. I adapted it a bit and added tomato slices to the top before baking. It tasted AMAZING ! My husband and I loved it (it was too spicy for my kids). I had some of the leftovers today and it was even more flavorful. I topped it with green onions, cilantro, sour cream, and diced avocado and  the combination of flavors and textures was terrific.. I also served this casserole with tortilla chips on the side –  I loved the crunch the chips gave to each bite. Thanks for the great recipe Kalyn!

Preheat oven to 375 degrees.  Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat.  Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender.  Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher.  Add the tomatillo verde  sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes.  Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles.

Next layer half of  the bean mixture and half of the cheese.

Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes.  Remove the foil and bake for 20 minutes longer, until the casserole is bubbling.  Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, diced avocado, and with a side of tortilla chips. Enjoy.

 

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Green Chile and Pinto Bean Layered Mexican Casserole

Yield: 6

Prep Time: 15 min.

Cook Time: 40 min.

Total Time: 60 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 clove of garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 cans (15 oz) pinto beans
2 cans (10 oz) whole mild green chiles
1/2 cup tomatillo verde sauce
1/2 cup sour cream
2 green onions, finely sliced
2 tbsp fresh cilantro, chopped
1 cup cheddar cheese, grated

Directions:

Preheat oven to 375 degrees. Spray an 8x8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender. Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher. Add the tomatillo verde sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes. Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles

Next layer half of the bean mixture and half of the cheese. Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes. Remove the foil and bake for 20 minutes longer, until the casserole is bubbling. Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, and diced avocado and with a side of tortilla chips. Enjoy.

Adapted photos and recipe by For the Love of Cooking
Original recipe by Kalyn's Kitchen

 

 

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15 Responses to “Green Chile and Pinto Bean Layered Mexican Casserole”

  1. 1

    Pamela @ Brooklyn Farm Girl — September 30, 2013 @ 8:55 pm

    This looks amazing and like a meal we would love here! Definitely pinning to make this soon!

    [Reply]

  2. 2

    Kris — September 30, 2013 @ 9:18 pm

    Wow, my husband and son will LOVE this!!! Yum!! Saving it to make next week!
    How ya doing?
    xo Kris

    [Reply]

  3. 3

    Libby — September 30, 2013 @ 10:15 pm

    This looks extremely colourful and tasty. Nice combination with a variety of textures, restaurant quality in my opinion. Definitely worth a try at home, this recipe is sure to impress dinner guests. Really does help some of us looking for new and creative food ideas

    [Reply]

  4. 4

    Debbie — October 1, 2013 @ 3:48 am

    This looks really great Pam…..

    [Reply]

  5. 5

    Blond Duck — October 1, 2013 @ 3:54 am

    You know, I bet if you poured eggs over it that it would be an awesome breakfast casserole!

    [Reply]

  6. 6

    Mary — October 1, 2013 @ 6:46 am

    A very scrumptious casserole – simply love the flavors
    Mary x

    [Reply]

  7. 7

    Caroline Taylor — October 1, 2013 @ 8:03 am

    This is a great idea, you’ve made me hungry!

    [Reply]

  8. 8

    Trish — October 1, 2013 @ 3:08 pm

    My boyfriend is from New Mexico so he’s pretty green chile obsessed. I’m going to have to make this for him!

    [Reply]

  9. 9

    Jersey Girl Cooks — October 1, 2013 @ 4:45 pm

    I love all the Mexican food that you make. It looks great with tomato slices on top too.

    [Reply]

  10. 10

    Joanne — October 1, 2013 @ 5:44 pm

    I just know I would love a veg Mexican casserole like this! Bring on the spice!

    [Reply]

  11. 11

    Dawn @ Words Of Deliciousness — October 1, 2013 @ 7:17 pm

    This sounds really yummy. I love the beans that are in the casserole along with all the other ingredients.

    [Reply]

  12. 12

    Lia — October 2, 2013 @ 6:19 am

    With all this gorgeous ingredients and judging by the pictures, it is for sure, a real pleasure for the palate!
    Cheers,
    Lia.

    [Reply]

  13. 13

    Kim in MD — October 2, 2013 @ 7:43 am

    I crave Mexican and Asian food, and whenever I do your blog is such a great source for delicious recipes! This looks so delicious!

    [Reply]

  14. 14

    grace — October 2, 2013 @ 10:15 am

    i’m full of love for this one, pam. outstanding.

    [Reply]

  15. 15

    Honey What's Cooking — October 7, 2013 @ 1:44 pm

    wow, this is amazing and so healthy, NO CARBS!
    So creative.

    [Reply]

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