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Ingredients
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1 tablespoon bacon grease
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1 (9 ounce) package Mexican-style chorizo
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½ cup chopped onion
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¼ cup chopped bell pepper
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2 cloves garlic, minced
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1 (29 ounce) can pinto beans, drained
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1 cup tomatillo and Hatch chile salsa verde (such as San Antonio Farms®)
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salt to taste
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8 ounces canned roasted Hatch green chile peppers, diced
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1 cup shredded Jack cheese with jalapenos
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
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Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
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Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
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Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.
Nutrition Facts (per serving)
314 | Calories |
18g | Fat |
23g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 314 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 8g | 38% |
Cholesterol 42mg | 14% |
Sodium 824mg | 36% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 16g | 31% |
Vitamin C 6mg | 6% |
Calcium 139mg | 11% |
Iron 2mg | 11% |
Potassium 377mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.