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Mexican Beef and Bean Casserole

mexican beef and bean casserole Entree Mexican
Mexican Beef and Bean Casserole
  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 4

Add something spicy to your family’s Mexican cuisine night. Enjoy this ground beef casserole packed with pinto beans and salsa – a cheesy meal!

Updated October 22, 2010


  • 1
    pound ground beef
  • 2
    cans (15 to 16 ounces each) pinto beans
  • 1
    can (8 ounces) tomato sauce
  • 1/2
    cup mild chunky-style salsa
  • 1
    teaspoon chili powder
  • 1
    cup shredded Monterey Jack cheese (4 ounces)


  • 1
    Heat the oven to 375°.
  • 2
    Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • 3
    Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
  • 4
    Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.

  • 10-inch skillet; 2-quart baking pan or casserole
  • For 18 grams of fat and 465 calories per serving, substitute ground turkey for the beef and reduced-fat Cheddar cheese for the Monterey Jack cheese.
  • For a flavor with more zip, use Monterey Jack cheese with jalapeño peppers or, as it's also known, pepper Jack cheese.
  • To spice up the flavor, next time try a higher spice level of salsa. If it is too hot, cool it with sour cream. Salsa comes in mild, hot and extra-hot.
  • Rinse and drain the beans in a strainer. Rinsing canned beans results in a cleaner taste and can reduce digestive problems.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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