Green Chile and Pinto Bean Layered Mexican Casserole

I saw this easy green chile and pinto bean layered Mexican casserole 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 young kids). I had some of the leftovers today, and it was even more flavorful. I topped it with salsa, 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 added to each bite.

Green Chile and Pinto Bean Layered Mexican Casserole

Ingredients:

• 1 tbsp olive oil
• ½ yellow onion, diced
• 1 clove of garlic, minced
• 1 tsp ground cumin
• ½ tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 2 (15-oz) cans of pinto beans, drained and rinsed
• 2(10-oz) cans whole mild green chiles
• ½ cup tomatillo verde sauce
• ½ cup sour cream
• 2 green onions, finely sliced
• 2 tbsp fresh cilantro, chopped
• 1 cup cheddar cheese, grated

How to Make a Green Chile and Pinto Bean Layered Mexican Casserole

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 cook, stirring often, for 4-5 minutes, until tender.

Add the garlic, cumin, and oregano, then season with sea salt and freshly cracked pepper to taste, and cook, stirring constantly, for 1 minute.

Add the drained pinto beans and cook 3-4 minutes. Mash the beans slightly with a potato masher or fork.

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 them with paper towels to pat dry 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 with a layer of the remaining green chiles, and the final layer of bean mixture and cheese.

Layer slices of tomatoes on top.

Cover with foil and bake for 20 minutes.

Remove the foil and bake for 20 minutes, until the casserole is bubbling.

Turn the oven to broil and cook for a few minutes until the cheese becomes golden brown. Side Note: Keep an eye on it while broiling so it doesn’t get burned.

Remove from the oven and let cool for 5 minutes.

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